Porcini Mushroom and Truffle Arancini


Preparation: 15 minutes / Cooking: 1 hour 20 minutes / Serves 4 as a main / 8 as a starter /

Ingredients:

      • 1 onion (diced)
      • 1 clove of garlic (minced)
      • 10 oz TruffleHunteer Porcini Risotto Rice
      • 25 fl oz vegetable stock
      • 2 oz hard Italian cheese, we recommend parmesan (grated)
      • 2 free range eggs (beaten)
      • 8 oz white or panko breadcrumbs
      • 5 oz wild rocket to serve

    Method

    1. Sweat onion and garlic on a low heat, lid on, for 5 minutes try and avoid browning the base.
    2. Add porcini risotto rice, cook out for 3 minutes, add the stock a little at a time all the while still on a low heat. Before adding more stock each time ensure the last addition had been absorbed.
    3. Once the rice is soft but not mushy remove from the heat, stir in the parmesan and minced black truffle, spread thinly onto a cling film covered baking tray and allow to cool completely.
    4. Once cool roll into 30mm wide spheres.
    5. Roll each sphere in the flour then egg then the breadcrumbs.
    6. Deep fry on 350 ˚F until the breadcrumbs are golden and the arancini balls are piping hot all the way through.
    7. Serve in a bed of wild rocket.