Heat a large saucepan, melt the butter and the garlic and onion and cook for 2 minutes. Add the rice, coat in the onion mixture and stir for 1 minute. Add the wine, bring to the boil then sprinkle over the thyme. Ladle in the hot chicken stock, stirring occasionally.
Cook for 15 minutes then stir through the mushroom puree, mascarpone, parmesan and tarragon. Season then chill.
Heat the veg oil to 170c. Roll the mixture into 20 bite sized balls and coat in the seasoned flour, egg and breadcrumbs. Fry in batches for 1 to 2 minutes until golden brown and then drain onto kitchen paper.
Meanwhile, to make the mayo, whisk the egg yolks and mustard together. Slowly drizzle in the veg oil, whisking continuously until thick. Add the madeira and mix.
To serve put the arancini onto a platter, drizzle over the mayo, grate over parmesan.
Heat a large saucepan, melt the butter and the garlic and onion and cook for 2 minutes. Add the rice, coat in the onion mixture and stir for 1 minute. Add the wine, bring to the boil then sprinkle over the thyme. Ladle in the hot chicken stock, stirring occasionally.
Cook for 15 minutes then stir through the mushroom puree, mascarpone, parmesan and tarragon. Season then chill.
Heat the veg oil to 170c. Roll the mixture into 20 bite sized balls and coat in the seasoned flour, egg and breadcrumbs. Fry in batches for 1 to 2 minutes until golden brown and then drain onto kitchen paper.
Meanwhile, to make the mayo, whisk the egg yolks and mustard together. Slowly drizzle in the veg oil, whisking continuously until thick. Add the madeira and mix.
To serve put the arancini onto a platter, drizzle over the mayo, grate over parmesan.
