Truffle Arancini
- Medium
- Serves 4
Deep fried Arborio rice balls with truffle, parmesan and a black garlic mayonnaise.
Ingredients
Method
Risotto
60g butter
1 onion, finely diced
½ garlic clove, crushed
200g Tilda Arborio Rice
600ml hot vegetable stock
1 tbsp truffle paste
2 tbsp truffle oil
60g parmesan, grated
60g Laverstoke mozzarella
2 egg whites
100g panko breadcrumbs
Salt and pepper, for seasoning
Black Garlic Mayonnaise
4 egg yolks
2 tsp white wine vinegar
1 tsp English mustard
400ml rapeseed oil
50g black garlic purée
Lemon juice
- Melt the butter in a pan over a medium heat. Once the butter starts to foam, add the onions and garlic. Add the rice to the pan and stir continuously for 2 minutes.
- Add the hot vegetable stock, cover, and turn down to a simmer and cook for 12 minutes.
- Once the rice is cooked, add the truffle paste, truffle oil and parmesan. Stir until mixed with the rice, then remove the pan from the heat and set aside.
- Once the risotto is cool, shape into bite-size balls with a piece of mozzarella in each, then pane in egg and breadcrumbs.
- Deep fry the arancini at 180˚C until golden brown.
- Whisk the egg yolks, vinegar and mustard in a bowl until light and smooth, then slowly pour in the rapeseed oil whilst continuing to whisk until smooth and silky.
- Finally, beat in the black garlic purée, lemon juice and seasoning.
