let's get to it
how to make
Serves: 12
- 150g Mushrooms, chopped
- 1 shallot, finely diced
- 1 garlic clove, finely diced
- 100g Risotto rice
- 750ml Vegetable stock
- 75ml sherry
- 1 tbsp olive oil
- 1 tbsp black truffle sauce
- 1 tbsp grated parmesan
- 1 tsp chopped thyme
- Pinch of Flaked Black Truffle Sea Salt
- TruffleHunter Black Truffle Mayonnaise
For the Arancini
- 1 tbsp Truffle Dust
- 50g panko breadcrumbs
- 2 tbsp plain flour
- 2 beaten eggs
- Vegetable oil for frying
DON'T MISS OUT