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Porcini Arancini with truffle oil and crispy capers

Porcini Arancini with truffle oil and crispy capers

Servings 2


  • 600 ml Simon Johnson Chicken Stock (or vegetable stock)
  • 2 T Simon Johnson Extra Virgin Olive Oil
  • 175 g Elementi risotto with porcini
  • 30 g butter
  • 1/2 c pecorino
  • 1 T Simon Johnson black truffle oil
  • 1 egg
  • 2 c sourdough breadcrumbs
  • vegetable oil for deep frying
  • sea salt for sprinkling
  • 2 T Simon Johnson salted capers rinsed and dried


  • Place chicken stock into a medium saucepan and bring to the boil.
  • Heat a medium saucepan over medium heat, add risotto and cook stirring for 1-2 minutes until well coated.
  • Add stock gradually and cook stirring occasionally for 15-20 minutes or until al dente.
  • Add butter, pecorino and truffle oil and stir to combine.
  • Allow to cool and refrigerate until chilled.
  • Roll risotto mixture into 1-tablespoonful balls. Dip into egg mixture and roll in breadcrumbs to coat.
  • Heat oil to 180 C on a thermometer and cook arancini in batches for 4-5 minutes or until golden.
  • Drain on paper towel and sprinkle with sea salt.
  • Cook capers for 30 seconds in oil or until crisp. Drain on paper towel and sprinkle over arancini to serve.


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