Ingredients

  • 500g parmesan
  • 350g 70/30
  • ½ large white onion
  • 1ltre reduced chicken stock
  • 500g arborio rice
  • 125g black truffle paste
  • 50g sherry vinegar
  • 500g Bolognese
  • Rosemary/thyme
  • Vegetable oil for deep frying
  • Black truffle (to finish)

Method

Weigh out all the ingredients.

Sweat off the onion.

Colour the rice in a pan and add the rosemary and thyme.

Season throughout.

Add the stock ladle by ladle until the rice is cooked.

Add the cheese, sherry vinegar and truffle paste, and mix together.

To adjust the seasoning add lemon juice and sherry vinegar.

Make sure the bolognese is hot and fold through the mix.

Do a final seasoning check.

Place the mix in a gastro tray with greaseproof and let set.

Once set roll into 25g balls and pane in egg white and panko breadcrumbs.

Deep fry until crisp.

Finish with parmesan and black truffle.

Ingredients

  • 500g parmesan
  • 350g 70/30
  • ½ large white onion
  • 1ltre reduced chicken stock
  • 500g arborio rice
  • 125g black truffle paste
  • 50g sherry vinegar
  • 500g Bolognese
  • Rosemary/thyme
  • Vegetable oil for deep frying
  • Black truffle (to finish)

Method

Weigh out all the ingredients.

Sweat off the onion.

Colour the rice in a pan and add the rosemary and thyme.

Season throughout.

Add the stock ladle by ladle until the rice is cooked.

Add the cheese, sherry vinegar and truffle paste, and mix together.

To adjust the seasoning add lemon juice and sherry vinegar.

Make sure the bolognese is hot and fold through the mix.

Do a final seasoning check.

Place the mix in a gastro tray with greaseproof and let set.

Once set roll into 25g balls and pane in egg white and panko breadcrumbs.

Deep fry until crisp.

Finish with parmesan and black truffle.