Truffled porcini arancini with Mas' EVOO

Need an impressive canapé? Try our crunchy arancini with truffled porcini mushrooms. These moreish, crispy golden bundles are super creamy and easy to make

Ingredients

• 25g dried porcini

• 900ml veg stock

• 100g risotto rice

• 25g butter

• 1 tbsp truffle oil

• seasoned flour

• 1 egg, beaten

• dried breadcrumbs

• Mas' extravirgin olive oil

• parmesan

  
  

  

  
  

Method

• STEP 1

  Soak the dried porcini in the veg stock for an hour. Sieve, reserving the stock, then chop and fry the porcini and risotto rice in the butter for a few minutes.

• STEP 2

  Add the porcini stock, a ladle at a time, stirring until absorbed each time. Cook until the rice is tender, then stir in the truffle oil and seasoning. Cool until firm.

• STEP 3

  Shape rounded tbsps into balls, then roll in seasoned flour, beaten egg, and finally, dried breadcrumbs. Cover and chill for 1 hour to firm.