Arancini with wild mushrooms and truffle mayo
This Arancini with wild mushrooms and truffle mayo recipe is extra special and great for sharing. Arancini are risotto balls that are coated in bread crumbs and deep fried.
Ingredients
Arancini
- 1 onion, peeled and diced
- 25g butter
- 250g risotto rice
- 100ml white wine
- 750ml hot chicken stock
- 200g wild mushrooms, chopped
- 50g grated parmesan
- Salt and pepper
- A few sprigs of tarragon
Pané
- 100g plain flour
- 3 eggs, beaten
- 200g panko breadcrumbs, blitzed
- 2 litres vegetable oil for frying
Mayonnaise
- 2 egg yolks
- 1 tablespoons white wine vinegar
- 1 tablespoons Dijon mustard
- 200ml veg oil
To serve: shaved truffle, chervil sprigs and grated Parmesan.
Method
Heat a large saucepan, add the butter and, when melted, add the onion and cook for 2 minutes.
Add the rice coat, in the onion and butter and stir for 1 minute.
Add the wine and bring and to the boil. Ladle in the hot chicken stock, stirring occasionally.
Cook for 15 minutes then stir through the mushrooms, Parmesan and tarragon.
Season then chill.
Heat the vegetable oil to 170C in a deep fat fryer.
Roll the rice mixture into 20 bite sized balls and coat each ball in seasoned flour, followed by egg then breadcrumbs. Fry in batches for 1 to 2 minutes until golden brown. Drain onto kitchen paper.
To make the mayo: whisk the egg yolks, vinegar and mustard together slowly in a bowl. Drizzle in the oil, whisking continuously until thick. Grate in some truffle.
To serve: put the arancini onto a platter with a bowl full of mayo on the side. Shave over more truffle and sprinkle with chervil and Parmesan.
Ingredients
Arancini
- 1 onion, peeled and diced
- 25g butter
- 250g risotto rice
- 100ml white wine
- 750ml hot chicken stock
- 200g wild mushrooms, chopped
- 50g grated parmesan
- Salt and pepper
- A few sprigs of tarragon
Pané
- 100g plain flour
- 3 eggs, beaten
- 200g panko breadcrumbs, blitzed
- 2 litres vegetable oil for frying
Mayonnaise
- 2 egg yolks
- 1 tablespoons white wine vinegar
- 1 tablespoons Dijon mustard
- 200ml veg oil
To serve: shaved truffle, chervil sprigs and grated Parmesan.
Method
Heat a large saucepan, add the butter and, when melted, add the onion and cook for 2 minutes.
Add the rice coat, in the onion and butter and stir for 1 minute.
Add the wine and bring and to the boil. Ladle in the hot chicken stock, stirring occasionally.
Cook for 15 minutes then stir through the mushrooms, Parmesan and tarragon.
Season then chill.
Heat the vegetable oil to 170C in a deep fat fryer.
Roll the rice mixture into 20 bite sized balls and coat each ball in seasoned flour, followed by egg then breadcrumbs. Fry in batches for 1 to 2 minutes until golden brown. Drain onto kitchen paper.
To make the mayo: whisk the egg yolks, vinegar and mustard together slowly in a bowl. Drizzle in the oil, whisking continuously until thick. Grate in some truffle.
To serve: put the arancini onto a platter with a bowl full of mayo on the side. Shave over more truffle and sprinkle with chervil and Parmesan.
