Mushroom and truffle arancini with pea purée

50 servings Prep: 15 mins, Cooking: 3 hrs 30 mins
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Enjoy the earthy flavours of mushrooms combined with the richness of butter.

By Food24 May 31 2016
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Ingredients (24)

oil — or butter for frying
2 cup mushrooms — chopped
2 Tbs butter — unsalted
1/2 onion — medium, finely chopped
2 garlic — cloves, finely chopped
500 g rice — arborio
1 cup red wine
2 fresh thyme — sprigs
2.5 l stock — mushroom or vegetable
50 g butter
1/2 cup parmesan cheese — grated
truffle oil
2 Tbs fresh parsley — chopped
sea salt and freshly ground black pepper
2 cup flour
2-6 eggs — beaten
2 cup breadcrumbs
2 cup peas
1 1/2 cup water
salt — just a pinch
2 Tbs butter
1 Tbs crème fraîche
2 Tbs lemon juice
1 Tbs fresh dill — chopped
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Heat a pan suitable for cooking risotto over high heat. Add enough olive oil and butter to sauté the mushrooms. Once cooked, remove the mushrooms from the pan and set aside, discarding any excess oil from the pan.

Add the 2 tbsps of butter to the pan and cook the onions until translucent, add the garlic and cook for 1 minute.

Add the rice to the pan and mix to coat the rice with the buttery onions and garlic.

Add the wine and thyme and allow to cook and evaporate. Turn the heat down to low, then add two large ladles of stock at a time, stirring continually.  This allows the rice to absorb and cook evenly in the stock.

Once the liquid has been absorbed, add another two ladles of stock and continue the process until the rice is cooked. Return the mushrooms to the pan with rice after about 10 minutes of cooking the rice.

Once the rice is cooked through and the risotto is more dry than runny, add the butter, cream, Parmesan, lemon juice/zest, salt and pepper. Leave to stand covered with foil for 5 minutes, to rest.

Stir the pan and incorporate the ingredients until the butter and cheese have melted and the risotto comes together. Add a drizzle of truffle oil and the chopped parsley.

Pour the rice into a large, flat baking tray and place in the fridge to cool down for 2 – 3 hours.

Once the rice is cold, use a scale and tablespoon to spoon the rice into 20-g portions. Then, using your hands, roll them into round balls.

Place them back into the fridge to firm up for 15 minutes – if they are very soft, place them in the freezer to firm up more.

Place each risotto ball into flour, then into the egg, followed by the breadcrumbs.

Once crumbed, place into the deep-fryer or a pot with hot oil (approximately 190 °C).

Fry until golden brown, remove from the oil and drain on kitchen towel. Serve warm.

Pea Puree

Place the peas in a pot, add the water and bring to the boil. Cook for 5 minutes with the lid on.

Remove the peas from the pot and place into a food processor. Reserve the water in which the peas were cooked.

Add the salt, butter, crème fraiche, lemon juice and chopped dill to the peas and blend. Add some of the hot water to blend the peas more easily, if needed.

Pass the pea puree through a fine sieve if a really fine puree is wanted, or keep it chunky for a coarser puree.

Serve the risotto balls on top of the puree.

Recipe by Leopards

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