Porcini Truffle Arancini
- 200g arborio rice
- 1/2 small onion
- 30ml white wine
- 3 large garlic cloves
- 1 tsp truffle oil
- 1 tsp porcini and truffle paste
- 1 dried porcini mushroom
- 1/2 veggie stock cube
- Salt and pepper
- 2 cream crackers
- 3 spoonfuls of polenta
- Handful of romaine lettuce leaves and garlic mayonnaise to serve
Level of difficulty Average
Preparation time 30mins
Cooking time 60mins
Cost Average budget
In a medium saucepan, heat a little olive oil and cook the onions on a medium heat until translucent, about 5 minutes. Add garlic, sauté for another minute and then add the wine and let it bubble for 30 seconds before adding the risotto rice.
Now add the truffle oil and stir the mixture for another minute. Pour in some boiling water, enough to cover the mixture by an inch. Add the stock cube and dried porcini mushroom.
Let the risotto simmer without a lid on the pan, stirring occasionally, until the liquid is mostly absorbed. Add more water, again to cover about an inch above the rice, and stir frequently, at least once per minute, as the liquid is absorbed. Repeat this process until the rice is soft and mixture is sticky, about half an hour. Add in the truffle paste, and stir for another 2 to 3 minutes before taking off the heat.
Spread the risotto over a plate or in a large bowl and leave to cool. Stir a couple of times to let some heat and moisture out. If you can leave this in the fridge overnight it will make for a more robust arancino ball. However if you only have an hour, that's OK, it will be a bit looser and crumble more easily when you cut it open.
When you come to make the arancini, first prepare the coating by blitzing the crackers and polenta in a food processor.
Roll the risotto into small balls, a little bit bigger than a walnut. If you have time, put them in the fridge for another hour or so to set. If not, don't worry - again it's just going to make it a little more delicate, but that is OK.
Roll the balls into the coating until they are well covered. Heat about 1/2 and inch of olive oil on a medium to high heat in a wok and fry the balls for about 10 minutes, turning frequently to get them cooked on each side.
Remove with a slotted spoon and leave to dry on a paper towel before serving.