Truffle Guys Arancini Balls

Truffle Guys arancini balls (serves 4)

A Truffle Guys personal favourite! Perfect for that afternoon snack! 

Ingredients

• 4 tablespoons sunflower oil
  
• 4 banana shallots, finely diced
  
• 100g chestnut mushrooms, finely diced
  
• 2-3 teaspoons picked thyme leaves
  
• 2 litres vegetable stock
  
• 500g risotto rice 
  
• 250ml white wine
  
• 100g butter
  
• 100g parmesan cheese, grated
• 3 tablespoons finely chopped tarragon
• 3 tablespoons finely chopped chives
• Salt and pepper
• Truffle Guys White Truffle Oil, to taste
• Plain flour, for dusting
• 3 medium eggs
• 125ml milk
• 300g panko breadcrumbs
• Oil for deep-frying

Directions for making balls

1. In a wide pan, heat sunflower oil and swear the shallots, mushrooms and thyme leaves together until soft   
   
2. Meanwhile, in a saucepan, heat the vegetable stock until piping hot
   
3. Add the rice to the mushroom mixture and cook for 2 minutes, stirring to prevent burning
   
4. Add the white wine and simmer until all the liquid has disappeared
5. Start adding the hot vegetable stock to the rice a little at a time; stir constantly, allowing the rice to absorb all the liquid before adding the next ladleful. Continue until the rice is slightly overcooked  
   
6. Remove the pan from the heat and stir in the butter, parmesan cheese, tarragon and chives
7. Season generously with salt and pepper and add Truffle Guys White Truffle Oil to taste
8. The mixture should be tight and stodgy - you should not have to drain off any excess liquid
9. Transfer the rice mixture to a bowl and chill until fully st
10. Shape the mixture into 25g balls then return to the pride to firm up again
11. Put the flower and panko breadcrumbs on separate trays
12. Whisk the eggs and milk together in a bowl. Roll the rice balls through the flower, drunk them in the egg mix then drain well and roll in the breadcrumbs

Directions for cooking

1. Two-thirds fill a deep-fryer with sunflower oil or other neutral tasting oil suitable for deep frying 
   
2. Heat to 190C degrees then fry the arancini a few at a time until gold and crispy
   
3. Drain on kitchen paper then put the arancini on a serving dish and grate fresh truffle over the top for an indulgent finish