Porcini arancini

Makes about 20

• 70g dried porcini
• 1 tbsp butter
• 1 tbsp olive oil
• 1 onion
• 1 leek
• 250g risotto rice
• 1 vermouth
• 25g butter
• 1 dash truffle oil
• 50g parmesan
• 0 black pepper
• 1 tbsp parsley
• 0 Plain flour
• 2 eggs
• 0 Panko breadcrumbs
• 0 Oil

Step 1
Fry the onion and leek in the butter and oil for about 15 minutes over a low heat without colouring.

Step 2
Drain the porcini, reserving the soaking liquor, and chop finely.

Step 3
Add to the veg along with the rice and turn up the heat.

Step 4
Cook for 2 minutes, season well and add the splash of booze.

Step 5
Slowly add the porcini cooking liquor, stirring after each addition.

Step 6
Cook for about 20 minutes, adding hot veg stock or water if you run out of liquid.

Step 7
When the rice is just cooked, remove from the heat and stir in the butter, parmesan and truffle oil.

Step 8
Season well and transfer to a tray or bowl.

Step 9
Allow to cool.

Step 10
Shape the rice into balls the size of golf balls.

Step 11
Roll first in flour, then egg and finally the panko breadcrumbs.

Step 12
Deep fry in oil at 180C/350F for about 4 minutes, or until golden brown and hot in the middle.