Arancini with wild mushrooms and truffle mayo
This recipe for arancini with wild mushrooms and truffle mayo is from is from James Martin's Saturday Morning on ITV and is a perfect sharing dish!
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Cooking tools:
- Deep fryer
- Deep-fry thermometer
- Food processor
- Kitchen scale
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Wooden spoon
- Ladle
- Slotted spoon
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Serving bowl
- Serving platter
- Paper towel
- Refrigerator
Ingredients
- 1 onion, peeled and diced
- 25g butter
- 250g risotto rice
- 100ml white wine
- 750ml hot chicken stock
- 200g wild mushrooms, chopped
- 50g grated parmesan
- Salt
- pepper
- A few sprigs of tarragon
- 100g plain flour
- 3 eggs, beaten
- 200g panko breadcrumbs, blitzed
- 2 litres vegetable oil for frying
- 2 egg yolks
- 1 tablespoon white wine vinegar
- 1 tablespoon Dijon mustard
- 200ml veg oil
- shaved truffle, chervil sprigs and grated Parmesan.
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