Arancini tartufo

If the gods would have a snack pretty sure they would have this 🧞‍♂️🤤
Make this to wow your next dinner party guests or just to treat yo self. Takes some time but so worth it!

INGREDIENTS (for 10 Arancinis)
- 250g risotto rice
- 750ml veg stock
- 2 tsp truffel tapenade
- 1 onion
- 1 garlic clove
- 1 tbsp butter
- 60g grated parmesan
- 100ml white wine
- 2 eggs
- 250g flour
- 100g panko
- 1l neutral oil (sunflower, arachide)
- Olive oil, salt, pepper

1. Lets make risotto first: add olive oil to a large pan followed by chopped onion + garlic. Fry for 2 mins and then add the risotto rice. Fry the grains for another 2 minutes and add the white wine. When this is soaked up start adding the veg broth, about 150ml every few minutes until it is soaked up. Continue this until the risotto grain is al dente, this can take up to 20mins.
2. Now add butter, parmesan and truffel tapenade to the risotto, stir in until cheese and butter has melted. Check to see if you like the flavour otherwise season to taste with s+p!
3. Take a baking tray lined with a paper and spread the risotto on there to cool for at least 1 hour.
4. Cut mozzarella into 1cm cubes. Now tim to make some balls! Have a plate/tray ready to put the balls on. Take a large tbsp of risotto and put in in your hand, flatten out and make an indent for the mozza. Add the mozza cube and fold the risotto over it to make a ball. Form and press into shape with your hands.
5. For the next step prep 3 shallow bowls with flour, egg and panko. Take the balls and cover them in flour then egg and then panko. Set aside.
6. Heat a pot with oil. The arancini should sizzle when it goes in the pan. Fry for about 2 minutes and then check to see if it is golden brown all over. When done transfer arancini to plate with some paper towels to soak any excess oil.
7. Serve with some truffle mayo if you like and enjoooy! ✨✨