Method
Ingredients
Ingredients
Risotto
- 60g butter
- 1 onion, finely diced
- ½ garlic clove, crushed
- 200g Tilda Arborio Rice
- 600ml hot vegetable stock
- 1 tbsp truffle paste
- 2 tbsp truffle oil
- 60g parmesan, grated
- 60g Laverstoke mozzarella
- 2 egg whites
- 100g panko breadcrumbs
- Salt and pepper, for seasoning
Black Garlic Mayonnaise
- 4 egg yolks
- 2 tsp white wine vinegar
- 1 tsp English mustard
- 400ml rapeseed oil
- 50g black garlic purée
- Lemon juice
Method
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Melt the butter in a pan over a medium heat. Once the butter starts to foam, add the onions and garlic. Add the rice to the pan and stir continuously for 2 minutes.
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Add the hot vegetable stock, cover, and turn down to a simmer and cook for 12 minutes.
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Once the rice is cooked, add the truffle paste, truffle oil and parmesan. Stir until mixed with the rice, then remove the pan from the heat and set aside.
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Once the risotto is cool, shape into bite-size balls with a piece of mozzarella in each, then pane in egg and breadcrumbs.
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Deep fry the arancini at 180˚C until golden brown.
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Whisk the egg yolks, vinegar and mustard in a bowl until light and smooth, then slowly pour in the rapeseed oil whilst continuing to whisk until smooth and silky.
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Finally, beat in the black garlic purée, lemon juice and seasoning.
