- 25g dried porcini mushrooms, chopped
- 3 cups (750mls) chicken stock
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 1 1/2 cups Arborio rice
- 3/4 cup grated Parmesan cheese
- 250g bocconcini, roughly chopped
- flour for dusting
- 2 eggs, beaten
- 1 cup dry breadcrumbs
- olive oil
- 250g mascarpone cheese
- shaved Parmesan to garnish
Place the mushrooms in a bowl, pour over enough boiling water to cover and leave to sit for at least 20 minutes.
Heat the chicken stock in a saucepan and keep at a simmer.
Heat the oil in a large frying pan and fry onion until soft, about 3 minutes. Add rice and stir over a low heat for 3-4 minutes. Add a ladle of warm stock and stir, add porcinni and their liquid and stir. Cook for 20 minutes stirring to prevent sticking and adding more stock as needed.
Keep the mixture slightly drier than with a regular risotto.
When cooked add Parmesan, stir through and season to taste, leave to cool. Once cold mix through boconcinni, roll into walnut sized balls and dust with flour, dip in egg and then bread crumbs. Heat oil in a fry pan and shallow fry the risotto balls until golden, drain and leave to cool. Serve at room temperature with a dollop of mascarpone and a shave of parmesan