Truffled Wild Mushroom and Brie Arancini

This is the ultimate Sicilian dish!

Serves 4-6

  • 200g mixed Wild Mushrooms (chopped into cm pieces)
  • 70g Butter
  • 200g Brie
  • 3 Shallots (finely chopped)
  • 2 Cloves of Garlic (minced)
  • 350g Risotto Rice
  • 1400g hot chicken stock
  • 150ml dry white wine
  • 100g grated Parmesan
  • 1 tablespoon Mascarpone
  • Small bunch of Chervil (finely chopped)
  • Small bunch of Parsley (finely chopped)
  • 500g of gram flour

Take a large saucepan, and over a medium heat add the butter and mushrooms and saute till a good amount of colour is achieved. Then add the shallots and garlic and cook until softened. Add the risotto rice and white wine, stirring all the time until the wine has mostly reduced. (3-4 minutes) Slowly ladle over the hot stock, 2 or 3 ladles at a time. Stirring constantly. Cook rice until al dente (as the rice will be cooked again) and all the water has been absorbed so a stiff risotto is achieved, season to taste with salt and pepper. Remove from the heat and add the parmesan, mascarpone, chervil, and parsley spread into an oven tray and allow to cool. When cooled, cut brie into 3cm cubes and wrap the cheese in a layer of the risotto mix. Rolling It into a ball, and set aside on a tray, repeat till all the mix has been used. Take a deep tray and fill with gram flour, season with salt and pepper.

Place the arancini in the tray and roll them around till the gram flour has fully coated them. Preheat the fryer to 170c. Then cook for approx 4 minutes until golden brown and piping hot. Serve with a simple salad garnish.

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