Truffled porcini arancini
These Italian deep-fried mushroom rice balls from Michelin-starred restaurant Auberge du Lac make stylish canapés
Difficulty and servings
MAKES about 16
Preparation and cooking times
Ready in 3 hrs 30 mins
- Soak the porcini in veg stock for an hour. Sieve, reserving the stock, then chop and fry the porcini and risotto rice in butter for a few minutes. Add the porcini stock, a ladle at a time, stirring until absorbed each time. Cook until the rice is tender, then stir in truffle oil and seasoning. Cool until firm. Shape rounded tbsps into balls, then roll in seasoned flour, beaten egg, and finally, dried breadcrumbs. Cover and chill for 1 hour to firm. To cook, heat a deep pan filled one-third full with sunflower oil until a cube of bread browns in 30 seconds. Fry a few balls at a time until golden and crisp. Lift onto kitchen paper, add a drop of truffle oil to each and toss with finely grated parmesan.
Recipe from olive magazine, January 2012.
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http://www.bbcgoodfood.com/recipes/1864645/
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Ingredients
- 25g dried porcini
- 900ml vegetable stock
- 100g risotto rice
- 25g butter
- 1 tbsp truffle oil
- seasoned flour , for rolling
- 1 egg , beaten
- dried breadcrumbs , for rolling
- sunflower oil , for frying
- finely grated parmesan , to serve
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Italian green salad with Parmesan & lemon dressing
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7
ratings
Difficulty and servings
MAKES about 16
Preparation and cooking times
Ready in 3 hrs 30 mins
Ingredients
- 25g dried porcini
- 900ml vegetable stock
- 100g risotto rice
- 25g butter
- 1 tbsp truffle oil
- seasoned flour , for rolling
- 1 egg , beaten
- dried breadcrumbs , for rolling
- sunflower oil , for frying
- finely grated parmesan , to serve
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08 February 2012
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08 February 2012
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06 May 2012
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