Wild Mushroom Risotto

• Place the mushrooms into a bowl or jug, add the boiling water, leave for 15 minutes.
• Lift out the soaked mushroom pieces, chop roughly and reserve.
• Next, strain the stock through a very fine sieve to remove any grit. Keep warm.
• Place the oil into a pan and heat, then add the onion and cook for 5 mins to soften slightly.
• Add the rice and coat well, then add the wine and mushrooms and cook until the moisture has evaporated or absorbed into the rice.
• Gradually add the boiling veg stock/water stirring all the time until the rice is just cooked and nice and thick. Add a little stock cube if you want to intensify the flavour. You may not need all the stock.
• Remove from the stove, add the cheese, salt and pepper, mix well.

For Arancini

• Cool and then chill really well.
• Once, chilled mould small amounts into the size of a large marble.
• Roll each one in flour, beaten egg and breadcrumbs, and then chill well.
• Deep fry in oil with a temp of 175C for 3-4 minutes in small amounts.
• Heat half the unsalted butter and olive oil.
• Add half the mushrooms, sauté very quickly for a minute or two maximum. Season well with salt and pepper.
• Spoon onto a plate, add the rest of the oil and butter and sauté the other half of the mushrooms; season well again.
• Add the first lot of mushrooms and parsley and bring them together.
• Spoon the sauté mushrooms into small bowls and top with the arancini.
• Grate over some long shards of Parmesan cheese and serve.