Truffle Arancini

Crispy golden arancini with a creamy, truffle-infused risotto centre and served with truffle mayo. These indulgent bites are perfect as a decadent appetizer or party treat.

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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 TruffleHunter Minced Black Truffle
1 tbsp grated parmesan
1 tsp chopped thyme
Pinch of TruffleHunter Black Truffle Sea Salt
TruffleHunter Black Truffle Mayonnaise

For the coating

1 tbsp TruffleHunter Truffle Dust
50g panko breadcrumbs
2 tbsp plain flour
2 beaten eggs
Vegetable oil for frying

Start by making a classic mushroom risotto enriched with TruffleHunter Minced Black Truffle. 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 TruffleHunter Minced Black Truffle and parmesan. Season to taste with TruffleHunter Flaked Black Truffle Sea Salt
Allow to cool for 15 mins.
Prepare a pane station with a bowl of plain flour, beaten egg and combined TuffleHunter Truffle Dust and 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 TruffleHunter Black Truffle Mayo.

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