Porcini Mushroom and Truffle Arancini
Preparation: 15 minutes / Cooking: 1hr 20 minutes / Serves 4 as starter / 8 as a main / Suitable for Vegetarians
Fryer oil at 180˚C/ 356*F
Sweat onion and garlic on a low heat, lid on, for 5 minutes try and avoid browning the base.
Add TruffleHunter Porcini Risotto Rice, cook for 3 minutes, add the vegetable 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.
Once the rice is soft but not mushy remove from the heat, stir in the parmesan and TruffleHunter Minced Black Truffle, spread thinly onto a cling film covered baking tray and allow to cool completely
Once cool roll into 30mm / 1 inch wide spheres
Roll each sphere in the flour then beaten egg then the breadcrumbs
Chill for 10 minutes
Deep fry on 180 ˚c / 356*F until the breadcrumbs are golden and the arancini balls are piping hot all the way through.
Serve on a bed of wild rocket.