- dried porcini 25g
- veg stock 900ml
- risotto rice 100g
- butter 25g
- truffle oil 1 tbsp
- seasoned flour
- egg 1, beaten
- dried breadcrumbs
- sunflower oil
Soak the dried porcini in the veg stock for an hour. Sieve, reserving the stock, then chop and fry the porcini and risotto rice in the butter for a few minutes.
Add the porcini stock, a ladle at a time, stirring until absorbed each time. Cook until the rice is tender, then stir in the truffle oil and seasoning. Cool until firm.
Shape rounded tbsps into balls, then roll in seasoned flour, beaten egg, and finally, dried breadcrumbs. Cover and chill for 1 hour to firm.
To cook, heat a deep pan filled one-third full with sunflower oil until a cube of bread browns in 30 seconds.
Fry a few balls at a time until golden and crisp. Lift onto kitchen paper, add a drop of truffle oil to each and toss with finely grated parmesan.