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Truffled porcini arancini
- 25g dried porcini
- 900ml vegetable stock
- 100g risotto rice
- 25g butter
- 1 tbsp truffle oil
- seasoned flour , for rolling
- 1 egg , beaten
- dried breadcrumbs , for rolling
- sunflower oil , for frying
- finely grated parmesan , to serve
Directions:View on BBC Good Food
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