Risotto
Melt the butter in a pan over a medium heat. Once the butter starts to foam, add the onions and garlic. Add the rice to the pan and stir continuously for 2 minutes.
Add the hot vegetable stock, cover, and turn down to a simmer and cook for 12 minutes.
Once the rice is cooked, add the truffle paste, truffle oil and parmesan. Stir until mixed with the rice, then remove the pan from the heat and set aside.
Once the risotto is cool, shape into bite-size balls with a piece of mozzarella in each, then pane in egg and breadcrumbs.
Deep fry the arancini at 180˚C until golden brown.
Black Garlic Mayonnaise
Whisk the egg yolks, vinegar and mustard in a bowl until light and smooth, then slowly pour in the rapeseed oil whilst continuing to whisk until smooth and silky.
Finally, beat in the black garlic purée, lemon juice and seasoning.
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