Ingredients (serves 4)
4 tbsp sunflower oil
4 shallots, finely diced
100g chestnut mushrooms, finely diced
2-3 tsp picked thyme leaves
2 litres vegetable stock
500g risotto rice
250ml white wine
100g butter (or margarine)
100g Parmesan cheese, grated (or vegetarian hard cheese)
3 tbsp finely chopped tarragon
3 tbsp finely chopped chives
Salt and pepper
20g Black truffle, chopped to taste
Plain flour, for dusting
3 medium eggs
125ml milk (or alternative milk)
300g panko breadcrumbs
Oil for deep-frying
Preparation
In a wide pan, heat the sunflower oil and fry the shallots, mushrooms and thyme leaves together until soft
Meanwhile, in a saucepan, heat the vegetable stock until piping hot
Add the rice to the mushroom mixture and cook for 2 minutes, stirring to prevent it from burning
Add the white wine and allow to simmer until all the liquid has disappeared
Start adding the hot vegetable stock to the rice a little at a time; stir constantly, allowing the rice to absorb all the liquid before adding the next ladleful
Continue until the rice is slightly overcooked
Remove the pan from the heat and stir in the butter, Parmesan cheese, tarragon and chives
Season generously with salt and pepper and add the chopped truffle to taste
The mixture should be tight and stodgy – you should not have to drain off any excess liquid
Transfer the rice mixture to a bowl and chill until fully set
Shape the mixture into 25g balls then return to the fridge to firm up again
Put the flour and panko breadcrumbs on separate trays
Whisk the eggs and milk together in a bowl. Roll the rice balls through the flour, dunk them in the egg mix then drain well and roll in the breadcrumbs
Two-thirds fill a deep-fryer with sunflower oil or other neutral tasting oil suitable for deep frying
Heat to 190°C then fry the arancini a few at a time until golden and crispy
Drain on kitchen paper
Put the arancini on a serving dish and grate fresh truffle over the top for an indulgent finish
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