Heather & Mitch - Prosciutto and Porcini Arancini
1 leek, washed and finely diced
1kg carnoli rice
2L chicken stock
50g porcini powder
250g sliced prosciutto, diced
250g Lewis Road creamy butter
250g parmigiana reggiano
50 chived, finely chopped
20g black pepper
1L Kewpie mayonnaise
50g Italian parsley, finely chopped
1kg Panko crumbs
1. To make the rice start by sautéing the carnoli and leek in a large pot with a drizzle of olive oil over a low heat. Add stock and bring to a simmer. Continue to cook over a low heat until the rice is al dente. Add the powdered porcini and prosciutto and mix well. Finish with butter, mascarpone, cheese and parsley. Adjust seasoning and allow to cool.
2. Then roll into balls. Proceed by rolling in seasoned flour, then seasoned egg mix and finishing in seasoned Panko crumbs. Set aside in the fridge. Deep-fry until golden brown to finish. Serve with lemon mayo and chopped parsley.
3. To make the lemon mayo, mix the juice of one lemon with the kewpie mayonnaise and season.