Porcini mushroom arancini

Place the dried mushrooms in a bowl, cover with boiling water and leave for 15 minutes to soften. Strain the mushrooms, reserving the water, then finely chop.

Heat olive oil in a large saucepan over high heat, add onion, reduce heat to low and cook for about 10 minutes until soft. Add garlic and cook for another minute. Add swiss brown and porcini mushrooms and cook for two minutes. Add the rice and stir for a minute then add the mushroom soaking water plus enough water to cover the rice by 2 centimetres. Bring to the boil then reduce heat to low and cook until liquid evaporates, about 12-15 minutes.

Remove from heat, stir in butter, parmesan and parsley then stir well for 1-2 minutes. Pour into a tray, spread the mix out to cool it quickly, cover with plastic wrap and chill in the fridge.

With damp hands, take about half a cup of rice mixture, roll into a ball shape then set aside. Repeat with remaining rice. Dip balls in the flour then the egg mixture then roll in breadcrumbs and place in the fridge for 30 minutes to firm up.

Heat vegetable oil in a deep saucepan to 170C, or until a cube of bread quickly turns golden when dropped in. Place a few balls in the oil gently and deep-fry, turning occasionally, until golden, about 5-10 minutes. Be careful as the hot oil will spit. Remove and drain on paper towel. Serve hot or cold.

TIP: The arancini balls can be frozen before you crumb them, then slightly thaw them to crumb. Be sure to totally thaw before cooking.