Ingredients

Step by step

1. Rehydrate the porcini mushrooms by covering them with boiling water in a small bowl. Leave them for 20 minutes while you start the risotto, then drain, reserving the water, and chop the porcini.
2. Heat the oil and butter in a large pan. Cook the onions until translucent, then add the garlic and cook for a minute or so.
3. Add the arborio rice, stir, then add the fresh mushrooms and porcini and cook for a couple of minutes. Put the stock pot in a large measuring jug and dissolve in 1 litre of boiling water.
4. Add the porcini soaking water to the rice (discard the last bit of liquid, which may be gritty), then the stock, a ladleful at a time, stirring constantly, and waiting until each is ladleful is absorbed before adding more. The rice needs to be properly cooked with no chalky interior. Stop adding the stock when no more can be absorbed.
5. Stir the Parmesan through the risotto. Taste, and season. Spread out the risotto on a tray and leave to cool to room temperature. Mix in the mozzarella; chill.
6. Roll the chilled risotto into ping-pong-sized balls – you should get about 28.
7. Set up an assembly line. Dip each arancini first into the flour, then beaten egg, and finally the breadcrumbs.
8. Heat the oil in a large deep pan to 180°C – or until a few crumbs dropped in start to sizzle. Cook the arancini in small batches for 4-5 minutes, submerging them in the oil until golden. Drain on kitchen paper, and sprinkle with salt before serving warm with some pesto for dipping.