Arancini with dolcelatte and porcini mushrooms

1. 1

   Put the porcini mushrooms in a jug and cover with boiling water. Leave to stand for 30 minutes. Strain into a bowl, reserving the liquid. Finely chop the mushrooms.

2. 2

   Return the mushroom liquid to the jug and make up to 500ml/18fl oz with the stock.

3. 3

   Place the dolcelatte cubes in the freezer for at least 15 minutes so they are easier to handle.

4. 4

   Heat the olive oil in a frying pan over a medium heat. Add the shallots and fry for a few minutes until starting to soften. Stir in the rice, garlic and chopped mushrooms and fry for a few more minutes.

5. 5

   Pour in the stock, stir and bring to the boil. Cover with a lid, reduce the heat and simmer gently for 15-20 minutes, or until the liquid has been absorbed and the rice is cooked.

6. 6

   Stir in the Parmesan and season with salt and freshly ground black pepper. Spoon into a shallow dish and leave to cool, then transfer to the fridge to chill.

7. 7

   When the risotto is completely cold, stir in the tarragon and 15g/½oz panko breadcrumbs. Check the seasoning.

8. 8

   Using wet hands, shape the rice mixture into 40 small balls. Insert a piece of dolcelatte into the centre of each one, and shape the rice around the cheese.

9. 9

   Dip each ball into the beaten egg, then coat in the remaining panko breadcrumbs. Place in the freezer to chill for 10 minutes.

10. 10

    Heat the sunflower oil in a large deep frying pan over a high heat. When hot, fry the arancini in batches, if necessary, until golden and crisp. Remove from the pan and drain on kitchen paper.

11. 11

    Serve hot on a platter.

Per 100 grams

Nutrition values are estimates. - means data is unavailable.