9,458 likes, 46 comments - samholland1999 on February 4, 2024: "Truffle and Mushroom Arancini - Date Night #2 Ingredients 1 onion 2 cloves of garlic 50g dried mushrooms 3 handfuls of arborio rice 200ml of white wine 400ml of chicken stock Handful of grated Parmesan 20g butter 2 tbsp of truffle olive oil 1 ball of mozzarella 100g plain flour 2 eggs 250g breadcrumbs 2 litres of vegetable oil 1/2 cauliflower 400ml milk Chives Method To make the risotto Cover your dried mushrooms with boiling water and set aside. After 10 minutes strain the liquid (which will be your mushroom stock) and finely chop the mushrooms for later. Finely dice your onion and sweat in a saucepan with a touch of butter. Add in your minced garlic and arborio rice and cook for a couple of minutes. Add your white wine and cook it down until there is no liquid left. Then top up with the mushroom stock (100ml at a time) and keep cooking and stirring until you are left with perfectly cooked rice. Once you have used all the mushroom stock you can use chicken stock. Once the rice is cooked finish with the butter, Parmesan, chopped mushrooms and truffle oil. Season to taste with salt and pepper. Transfer the risotto into a baking tray and place in the fridge or freezer to cool down. Once the risotto is cool to touch, weigh the risotto into 50g balls. Flatten out the 50g balls and place a piece of mozzarella in the middle. Then encase the mozzarella in the rice and form into your arancini. Roll the arancini through flour, beaten egg and breadcrumbs. This can all be done ahead of time. My suggestion is to get this all prepped the day before date night. When you’re ready deep fry them in vegetable oil at 180 degrees until they are golden brown. Then place them in an oven at 180 degrees for 10 minutes. For the Cauliflower purée, just place the cauliflower into a saucepan and cover with milk. Simmer until the cauliflower is completely soft and then blend the cauliflower with a splash of the milk to a purée. This can also be done ahead of time and reheated once the arancini are in the oven. Plate up and garnish with Parmesan, truffle oil and chopped chives.".