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


Step 1:
Sweat onion and garlic on a low heat, lid on, for 5 minutes try and avoid browning the base.

Step 2:
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.

Step 3:
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

Step 4:
Once cool roll into 30mm / 1 inch wide spheres

Step 5:
Roll each sphere in the flour then beaten egg then the breadcrumbs

Step 6:
Chill for 10 minutes

Step 7:
Deep fry on 180 ˚c / 356*F until the breadcrumbs are golden and the arancini balls are piping hot all the way through.

Step 8:
Serve on a bed of wild rocket.

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