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Arancini with dolcelatte and porcini mushrooms
Fruit and vegetables
30g/1oz dried porcini
mushrooms
3 banana
shallots
, finely chopped
1
garlic
clove, finely grated
1 tbsp freshly chopped
tarragon
Tins, packets and jars
about 250ml/9fl oz vegetable or chicken stock
125g/4½oz
risotto rice
Cooking ingredients
1 tbsp
olive oil
salt and freshly ground
black pepper
8 tbsp
sunflower oil
, for frying
Dairy, eggs and chilled
115g/4oz
dolcelatte
, chopped into small cubes
25g/1oz
Parmesan
(or alternative vegetarian hard cheese), finely grated
2 free-range
eggs
, beaten
Other
15g/½oz
panko breadcrumbs
150g/5½oz
panko breadcrumbs
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