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- Green Arancini with Black Truffle Mayo
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Ingredients
- 40g unsalted butter
- 1 onion, diced
- 200g cavolo nero
- 2 garlic cloves, crushed or grated
- 350g risotto rice
- 150ml white wine
- 900ml hot vegetable stock
- 150g parmesan, finely grated, plus extra for grating over
- 1 lemon, zested, plus a squeeze of juice
- 150g mozzarella, chopped into small chunks
- 150g plain flour
- 7 large eggs, 3 lightly beaten, 4 yolks only
- 300g panko breadcrumbs
- 20g whole black truffles, grated, plus 2 tsp brine from the jar
- 1 tsp dijon mustard
- 1L sunflower oil (approx.), for deep-frying, plus 500ml for the mayo
- 4 tsp white wine vinegar