Truffle Arancini

Deep fried Arborio rice balls with truffle, parmesan and a black garlic mayonnaise.

Serves 4

Ingredients

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

Method

Risotto

  1. 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.
  2. Add the hot vegetable stock, cover, and turn down to a simmer and cook for 12 minutes.
  3. 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.
  4. Once the risotto is cool, shape into bite-size balls with a piece of mozzarella in each, then pane in egg and breadcrumbs.
  5. Deep fry the arancini at 180˚C until golden brown.

Black Garlic Mayonnaise

  1. 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.
  2. Finally, beat in the black garlic purée, lemon juice and seasoning.