Truffled porcini arancini
- Preparation and cooking time
- Total time
- + cooling
- Easy
- Makes about 16
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- 25g dried porcini
- 900ml veg stock
- 100g risotto rice
- 25g butter
- 1 tbsp truffle oil
- seasoned flour
- 1 eggbeaten
- dried breadcrumbs
- sunflower oil
- parmesan
Method
step 1
Soak the dried porcini in the veg stock for an hour. Sieve, reserving the stock, then chop and fry the porcini and risotto rice in the butter for a few minutes.
step 2
Add the porcini stock, a ladle at a time, stirring until absorbed each time. Cook until the rice is tender, then stir in the truffle oil and seasoning. Cool until firm.
step 3
Shape rounded tbsps into balls, then roll in seasoned flour, beaten egg, and finally, dried breadcrumbs. Cover and chill for 1 hour to firm.
step 4
To cook, heat a deep pan filled one-third full with sunflower oil until a cube of bread browns in 30 seconds.
step 5
Fry a few balls at a time until golden and crisp. Lift onto kitchen paper, add a drop of truffle oil to each and toss with finely grated parmesan.
