Start by rehydrating the dried porcini mushrooms in the hot vegetable stock.

In a heavy based pan, over a medium high heat, add the oil and sweat down the onions and garlic.

Once softened, add the sliced mushrooms and cook until softened. Add in the risotto rice and cook till the rice becomes translucent about 5 minutes.

Now start adding the hot mushroom infused stock to the rice. Mix one ladle at a time. Constantly stir the rice until all the stock has been absorbed, then add another ladle of stock and repeat until the rice is tender and cooked. Lift any remaining porcinis out of the stock and add to the risotto base.

Once risotto is cooked. Transfer onto a baking tray and refrigerate till set.

Once cooled and set. Weigh out into 55g balls and set to one side.

To set up the panne kit, place 100g of flour into one bowl. Add the remaining 200g of flour and 200ml of water into another bowl and mix to make a wet slurry. In a third bowl add the breadcrumbs.

Now take the risotto ball and in batches of 4 balls at a time toss them in the flour and shake off any excess, then next into the slurry and shake off the excess. Finally roll in the breadcrumbs and place to one side.

For the truffle mayonnaise combine the ingredients together.

To finish them off heat a deep fat fryer to 180 and fry until crisp and golden. Serve with a drizzle of truffle mayo and enjoy.