dried wild mushrooms, soaked in hot water (20 mins) and keep liquid, chopped into small pieces
onion, peeled and finely diced
garlic, peeled and crushed
dry white wine
Parmesan Wedge grated
Fresh Vegan Mozzarella cut to 1" pieces
In a deep pan, heat 1 knob of European Style Cultured Vegan Butter and avocado oil to sauté the onion and garlic until soft but not colored (5 mins).
Add risotto rice and stir vigorously until the grains become slightly translucent at the edges (2 mins). Deglaze pan with dry white wine and scrape up the bits at the bottom. Boil, then lower heat to simmer to burn off the alcohol (2 mins).
In a saucepan, heat vegetable stock and dried wild mushrooms's soaking liquid. Add a ladleful of stock mixture at a time to the risotto rice. Stir regularly over for a creamy risotto over medium heat until absorbed. Repeat until all the stock is used up or rice is tender but al dente (20 mins).
Stir in dried wild mushrooms. Stir to combine 1 knob of European Style Cultured Vegan Butter and Parmesan Wedge. Taste and adjust the seasoning if necessary.
Cool off risotto rice until stiffened and easy to handle. Form into golf balls.
Push a piece of Fresh Vegan Mozzarella into each ball and fully enclose it.
Set in refrigerator for 30 mins or overnight.
black pepper, freshly ground
Prepare 3 plates. Place plain flour seasoned with sea salt and black pepper in one, Egg in another, panko breadcrumbs in the 3rd.
Heat deep-fat fryer to 170°C / fill a large saucepan ⅓ full of avocado oil. Heat until it sizzles when a panko breadcrumbs is dropped and turns golden brown (30s).
Dip a rice ball into the flour, shake off excess. Dip into the Egg, let excess drip off. Coat completely in panko breadcrumbs. Repeat with the remaining balls.
Deep-fry the balls in batches until golden brown all over (2–3 mins) . Remove with a slotted spoon and drain on kitchen paper. Serve while the middle is still melting. Drizzle lemon.