WILD MUSHROOM AND TRUFFLE ARANCINI
Bring the water to boil and add 2 cups of shitake mushrooms, leave for 30 minutes to stand then strain.
Bring stock to simmer and keep hot. In a saucepan heat oil, add the mushrooms and season with salt and pepper. Cook until the mushrooms become soft, add onion and cook until transparent. Add the rice and cook, stirring until coated with olive oil and toasted. Then add wine and cook until wine is absorbed, add some stock, a little at a time until all is absorbed. The risotto is done when it is opaque and the sauce is formed to the rice. Add the truffle oil and cheese at the end.
FORMING THE ARANCINI
Portion rice mixture into 2 table spoon balls, dust in flour, then roll in whisked egg then bread crumbs .
Deep fry in vegetable oil at 170 degrees until golden.
Serve with some freshly grated parmesan cheese and some extra virgin olive oil, and your favourite homemade tomato sauce.