Porcini Arancini with truffle oil and crispy capers

Recipe by
Simon Johnson
This recipe serves 2

Ingredients

Method

Ingredients

Method

  1. Place chicken stock into a medium saucepan and bring to the boil.
  2. Heat a medium saucepan over medium heat, add risotto and cook stirring for 1-2 minutes until well coated.
  3. Add stock gradually and cook stirring occasionally for 15-20 minutes or until al dente.
  4. Add butter, pecorino and truffle oil and stir to combine.
  5. Allow to cool and refrigerate until chilled.
  6. Roll risotto mixture into 1-tablespoonful balls. Dip into egg mixture and roll in breadcrumbs to coat.
  7. Heat oil to 180 C on a thermometer and cook arancini in batches for 4-5 minutes or until golden.
  8. Drain on paper towel and sprinkle with sea salt.
  9. Cook capers for 30 seconds in oil or until crisp. Drain on paper towel and sprinkle over arancini to serve.

Buy the Ingredients