PORCINI ARANCINI BALLS

¼ cup (10g) dried porcini mushrooms; ¼ cup (60ml) boiling water; 1 tbsp extra virgin olive oil; 1 onion, finely chopped; 1 clove garlic, crushed; ½ cup (100g) arborio rice; 2 cups (500ml) chicken stock; 50g unsalted butter; 1 cup (35g) finely grated parmesan; sea salt and cracked black pepper; ½ cup (75g) plain flour; 2 cups (140g) panko breadcrumbs; 3 eggs, beaten; 8 cherry bocconcini, halved; vegetable oil for frying; lemon wedges and aioli, to serve Step 1 Place mushrooms and water in a bowl and soak for 5 minutes. Finely chop mushrooms and return to the liquid. Heat olive oil in a saucepan over medium heat. Add onion and garlic and cook for 4-5 minutes. Add rice and cook for 2 minutes. Add mushroom mixture, stirring constantly, for 1-2 minutes. Add stock, ½ cup (125ml) at a time as each cup is absorbed, and cook, stirring constantly, for 25-30 minutes until rice is al dente and liquid is absorbed. Step 2 Add butter, parmesan, salt and pepper, and mix to combine. Spread over a baking tray lined with non-stick baking paper. Place a second sheet of baking paper on top and cool in the fridge. Step 3 Place flour on a plate, breadcrumbs in a bowl and egg in another bowl. Roll tablespoonfuls of rice mixture into balls, pushing 1 piece of bocconcini into the centre of each. Dust with the flour, dip in the egg and roll in the breadcrumbs to coat. Step 4 Half-fill a saucepan with vegetable oil over medium heat until oil reaches 180°C. Cook balls, in batches, for 2-3 minutes. Drain on paper towel. Sprinkle with salt and serve with lemon and aioli.