Method

Risotto

Place a medium sized saucepan over a low heat and melt 30 g (roughly 2 tablespoons) of butter. Add the onion and salt, cover and sauté for 5 minutes, or until the onions are soft and translucent.

Add the garlic and sauté for a further 2 minutes. Turn the heat up a little, add the Arborio rice and fry for 1 minute. Add the white wine and continue cooking until all the wine has evaporated.

Mix the NoMU Vegetable Fond with the boiling water. Add one ladle of fond at a time to the rice. Allow the rice to absorb the liquid before adding the next ladle. Continue this process until all the fond has been used. This should take approximately 20 minutes. The rice should be soft but have a subtle bite when cooked. Note: when making risotto it is also important to stir the pot as little as possible.

Heat the remaining butter (1 tablespoon) in a small frying pan, add the mushrooms and thyme leaves and fry for 2 minutes until golden and cooked through. Add the cooked mushrooms to the risotto, and fold in the Parmesan cheese. Remove from the heat and set aside to cool completely.

Line a baking tray with greaseproof paper.

Divide the risotto into tablespoon measurements. Roll into small balls and place on the prepared tray. Place the cake flour, egg and Panko crumbs into three separate bowls.

Coat the risotto balls in flour, followed by egg and then Panko crumbs.

Heat the sunflower oil in a small saucepan and bring up to deep-frying temperature. Fry the risotto bon bons for 2 – 3 minutes, until golden and crisp on the outside and warm inside. Remove from the oil, and place on kitchen towel.

Aioli

Place  the egg, garlic and lemon juice in a blender and whizz to combine. With the motor running add the olive oil a little at a time, until it is all incorporated and emulsified. The aioli should be light and fluffy in texture. Remove from the blender, stir in the truffle paste and season to taste.

Set aside.

Serve the risotto bon bons with truffle aioli and garnish with pea shoots.