Porcini Mushroom and Truffle Arancini

Preparation: 15 minutes / Cooking: 1hr 20 minutes / Serves 4 as starter / 8 as a main / Suitable for Vegetarians

Ingredients

• 1 onion (diced)
• 1 clove of garlic(crushed)
• 300g/10oz TruffleHunter Porcini Risotto Rice
• 750ml/25floz vegetable stock
• 45g/2oz hard Italian cheese like parmesan(grated)
• 2 tsp Truffle Hunter Minced Black Truffle
• 150g/5oz plain flour seasoned with TruffleHunter Flaked Black Truffle Sea Salt
• 2 free range eggs (beaten)
• 250g/8oz white or panko breadcrumbs
• 150g/5oz Wild rocket to serve

Fryer oil at 180˚C/ 356*F

Method

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.