Lemon and thyme risotto balls with truffle mayonnaise – Food & Home Magazine

Ingredients

• <h3>Risotto balls</h3>
• 200g butter
• 500g Arborio rice
• 2L vegetable stock
• zest and juice of 3 lemons
• 100g thyme, stalks removed and chopped
• 300g Parmesan cheese, grated
• salt and freshly ground black pepper, to taste
• 200g flour
• 2 large eggs, beaten
• breadcrumbs
• oil, for deep-frying
• <h3>Truffle mayonnaise</h3>
• 2 large eggs
• 15ml (1 tbsp) white wine vinegar
• 15ml (1 tbsp) Dijon mustard
• 500ml (2 cups) vegetable oil
• 100ml white truffle oil