Start by making a classic mushroom risotto enriched with black truffle sauce. Soften garlic, thyme and shallot in oil with your mushrooms. Cook for 4-5 minutes and then add in your rice. Deglaze the pan with sherry and the incorporate a little stock at a time with a ladle.
Cook the risotto for 15-20 mins and finish with black truffle sauce and parmesan. Season to taste. Allow to cool for 15 mins.
Prepare a pane station with a bowl of plain flour, beaten egg and truffle dusted breadcrumbs. Form the risotto into even shaped balls and roll in flour, then dip in egg and finally coat in truffle dust breadcrumbs.
Fry for 3-4 minutes until golden and crisp. Serve with truffle mayo.