Truffle, Mushroom and Parmesan Arancini Balls - Chef Recipe by Ivan Shatford

Truffle, Mushroom and Parmesan Arancini Balls - Chef Recipe by Ivan Shatford


4 Tbs sunflower oil
4 shiitake mushrooms, hydrated and finely diced
2L vegetable stock
250mL good quality white wine
100g butter
100g grated Parmesan
White truffle oil to taste
3 Tbs finely chopped shallots
3 Tbs dried thyme
3 Tbs finely chopped chives
300g Panko crumbs
3 eggs
Flour for dusting


Heat sunflower oil, shallots and thyme in a pan until soft.

Heat vegetable oil in a separate saucepan.

Add the rice to the mixture and cook for 2 minutes on medium heat without burning. Add the white wine on low heat and simmer until fully absorbed.

Start adding the vegetable stock a ladle at a time, making sure each ladle of stock is absorbed before adding the next one.

Continue until the rice is cooked and become stodgy. Remove from heat, add butter, Parmesan and chives. Season with salt and pepper and truffle oil to taste. The mixture should be gluggy.

Chill until set.

Shape into 25g balls. Whisk eggs and milk and then roll the balls through the flour, dunk in egg mixture and roll in breadcrumbs.

To cook:

Heat oil to 190 C, then fry arancini balls until golden and crispy. Drain on kitchen paper. Serve with your favourite relish or chutney.

Recipe provided by CNI Catering

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