Crispy Porcini Mushroom Arancini Balls

1. Finely dice onion and garlic and add to a large shallow casserole. Add olive oil and half the butter then sauté for 3-4 minutes over medium heat until onions soften. Add diced mushrooms.
2. Add the rice to the pan and cook for one minute, stirring to coat in the oil and butter.
3. Add the wine and stir continuously until the wine has absorbed. Sprinkle over the Magic Mushie Dust.
4. Reduce heat to medium and begin adding the stock, about half a cup at a time, stirring until absorbed before adding more stock. It should take about 20 minutes. Do this until all the stock has been added and the rice is al dente. By now, you should have a thick risotto. Remove from the heat and stir in the remaining butter and grated Parmesan. Season with Man Grind to taste.
5. Pour the risotto into a large bowl or tray and pop it in the fridge till fully chilled. This will help it set and become more manageable.
6. Once the risotto is cold and firm, set up a crumbing station. Whisk the eggs in one bowl, add flour to another and then in a third bowl, combine panko and man grind.
7. Take large tablespoons of risotto and roll it into a ball. Roll in the flour, dip in the egg and then coat in the crumb. Set aside in a tray while you coat the remaining balls.
8. Heat a saucepan of oil over medium-high heat. The oil needs to be about 180°C for frying. You can test if it is hot by adding a small cube of bread to see if the oil sizzles.
9. Add the Arancini balls, about six at a time to the oil and fry for 2-3 minutes or until golden brown on all sides.

Alternatives

Dairy Free: Leave out the parmesan, and add a little nutritional yeast for flavour.