Ingredients
Serves 4
- 4 tbsp sunflower oil
- 4 banana shallots, finely diced
- 100g chestnut mushrooms, finely diced
- 2-3 tsp picked thyme leaves
- about 2 litres vegetable stock
- 500g risotto rice
- 250ml white wine
- 100g butter
- 100g Parmesan cheese, grated (or vegetarian hard cheese)
- 3 tbsp finely chopped tarragon
- 3 tbsp finely chopped chives
- salt and pepper
- white truffle oil, to taste
- plain flour, for dusting
- 3 medium eggs
- 125ml milk
- 300g panko breadcrumbs
- oil for deep-frying
Cooking instructions
- In a wide pan, heat the sunflower oil and sweat 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 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 truffle oil 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
To Cook:
- 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