Recipe: Truffle arancini Ingredients (serves 21 balls) 2 cups Arborio Rice 50g truffled butter 250g Porta Bellini mushrooms 50g pecorino cheese 1 small brown onion 1L vegetable stock 250ml dry white wine 100g mozzarella, cut into 1cm cubes Crumbing ingredients 200g Panko bread crumbs 3 eggs 100g plain flour Method Risotto Make the vegetable stock and keep it hot ready to make the risotto. Finely dice the brown onion and the mushrooms. In a wide pot add in the truffled butter and place on medium heat. Once the butter is foaming sauté off the onion until translucent. Add in the diced mushrooms and sweat until they are tender. Add in the Arborio rice and allow granules to heat through for 2 to 3 minutes. Add in the white wine and cook until the liquid absorbs. Add around 150mL of vegetable stock and cook until the liquid is absorbed. Repeat this process until all the liquid has been added. Remove from the heat and add in the Parmesan cheese and season well. Place the risotto onto cooling trays and allow to completely cool in the fridge. Arancini Once the risotto has cooled, weigh into 50g balls. Poke a hole through to the center and place a small mozzarella cube in the center. Repeat this rolling and filling process until all the arancini have been rolled. To crumb, place the flour in a bowl, whisk together the eggs into a bowl as well. Dunk a piece of arancini into the flour and remove excess flour. Dunk the flour-dusted arancini into the egg and then coat with the breadcrumbs. Repeat this coating process until all arancini have been crumbed. Cook the arancini in a deep fryer set to 180 degrees Celcius for 3 to 4 minutes or until golden.