Wild Mushroom Arancini with Black Garlic Aioli & Crispy Sage

Ingredients

50g dried porcini mushrooms
2 cubes vegetable stock
50ml olive oil
1 onion, diced finely
2 cloves garlic, crushed
250g mixed wild mushrooms (shitake, chanterelle, enoki, porcini, etc), sliced and diced
400g risotto rice
250ml red wine
50g unsalted butter, diced, plus a little extra for cooking
60g Parmesan cheese, finely grated
30g parsley, chopped
Salt and pepper

For the Arancini
250g mozzarella, cut into 1.5cm cubes
500g plain flour, seasoned with salt
4 eggs, whisked
700g panko breadcrumbs

For the Mayonnaise
250g mayonnaise
1 head black garlic
50ml lemon juice
Salt and pepper

To Garnish
48 sage leaves

Start by soaking the porcini mushrooms in 1.2 litres of hot water for 30 minutes. To make the stock, strain off the mushroom liquid into a pan. Keep it simmering on a low heat, then add the stock cubes and give it a good stir. Slice the porcini mushrooms and put aside.
In a thick-bottomed pot, sauté the onion and garlic in the olive oil until soft. Add the risotto rice and cook until translucent. Next, add the red wine and reduce until it has evaporated, stirring continuously. Add a quarter of the stock, still stirring continuously. Continue to add the stock one ladle at a time, still stirring, until the rice reaches the desired texture.
In another pan, sauté the wild mushrooms in a little butter on a medium-high heat until golden brown, then add them, together with the porcini, into the risotto. Stir in the rest of the butter, Parmesan and parsley. Season to taste. Now you could eat this as it is… but we’re making arancini! Leave the risotto to cool, popping in the fridge if you want to speed up the process.
To make the arancini, roll the rice into balls, roughly 3cm in diameter, stuffing each one with a cube of mozzarella. Roll each ball in flour then dredge in the egg mix and coat with the breadcrumbs. Deep fry, or air fry, the arancini balls at 170°C until golden brown, then season with salt.
To make the mayo, cut the head of black garlic in half, squeeze out the cloves and chop until smooth. Then mix with the other ingredients.
Pan fry the sage leaves in a little butter until they are crisp. Once cooled, place them individually on the arancini balls and serve up with the mayonnaise.

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Wild Mushroom Arancini with Black Garlic Aioli & Crispy Sage

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