Recipe Created By:

Kyle Bowman



ready in

50 minutes



What you will need

Wild Mushroom Arancini

  • 200g RISO GALLO Carnaroli Rice
  • 150ml white wine
  • 1 Banana Shallot Finely Diced
  • 1 clove Garlic
  • 600ml water or mushroom stock
  • 200g wild mushrooms
  • 100g Orcella cheese
  • 2 whole Eggs beaten
  • 100g Flour
  • 100g Panko breadcrumbs
  • Salt to taste
  • Tarragon to taste
  • 4 tbsp Olive oil
  • 1 Lemon zest & Juice
  • 100g Butter

Burnt Cauliflower

  • 1 Whole Cauliflower
  • 250g butter
  • 2g salt
  • 50ml rape seed oil

Pickled Onions

  • 100g finely sliced Cauliflower
  • 75ml water
  • 75ml white wine
  • 75ml white wine vinegar
  • 3g salt
  • 20g sugar
  • 1 bay leaf
  • 1 red chilli
  • 10g coriander seeds

Apple Puree

  • 2 Bramley Apples
  • 50G Sugar

Red wine Sauce

  • 2 tbsp oil
  • 1 Large Onion, cut into wedges
  • 1 carrot, roughly chopped
  • 1 celery sticks, roughly chopped
  • 1 bay leaves, torn
  • 2 tbsp Corn flour
  • 300ml red wine
  • 200ml vegetable stock

Charcoal Bread

  • 200g all purpose flour
  • 3g dry yeast
  • 150ml lukewarm water
  • 1tsb brown sugar
  • ½ tsp salt
  • 1 ½ organic charcoal powder
  • 30g soft Butter

How to prepare:

Start by washing your rice until the water runs clear, leave on a clean cloth to dry. Heat 2Tbsp oil and 50g butter in a Saucepan until foamy. Add the onion and a pinch of salt and fry gently over a low heat for 15 mins, or until softened and translucent. Add the garlic and cook for another minute. Stir in the rice and cook for a further minute, then pour in the wine. Bring to the boil and cook until the liquid is reduced by half. Pour in half the stock and simmer, stirring as little as possible as to not break up the rice, until most of the liquid is absorbed. Add the remaining stock a ladleful at a time as the rice absorbs the liquid, stirring, until the rice is cooked through (this should take about 20-25 mins). Stir in the Orcella and lemon and season to taste. Spread the risotto out into a lipped tray and leave to cool to room temperature.

In separate pan heat 2tbsp oil and 50g butter together and when foaming place, the wild mushrooms in and sautee for 3 minutes, add in the tarragon and a squeeze of lemon juice, season to taste. Take the mushrooms from the pan onto a J cloth to absorb the excess liquid and fold into the risotto rice.

Scoop the cooled risotto into 8 equal portions – they should be slightly larger than a golf ball.

Put the flour, eggs, and breadcrumbs into three separate shallow bowls. Dip each prepared risotto ball into the flour, followed by the eggs and finally, the breadcrumbs. Transfer to a tray and set aside.

Half-fill a large, heavy-based saucepan with vegetable oil and heat over medium-low until it reads 170C on a cooking thermometer or until a piece of bread turns golden brown in the oil within 45 seconds. Lower the risotto balls into the oil in batches and cook for 8-10 mins, or until golden brown and melted in the centre. Set aside on a tray lined with a clean kitchen towel.

For the burnt Cauliflower

Prep the cauliflower removing the outer leaves and the core, place the florets in a tray and season with salt and oil, roast in the oven at 190oc for 20-30 min until golden brown and slightly burnt. Remove from the oven and blend into a smooth puree, pass and place in a bottle to use when plating up

For the Pickled Onions

Place all ingredients apart from the Cauliflower into a pan and bring to the boil, while the liquid is coming to the boil, slice the cauliflower 2mm thin, place the cauliflower in a plastic container or in a vat pak bag and pour the hot liquid over and seal the bag. Leave in the bag until required.

For the apple puree

De core your apples and chop into 1 cm size cubes and place in a heavy bottom pan, add the sugar cling film the top or use a lid, leave on low heat for 15 minutes. When soft, place into a blender and blend until smooth.

For the Red wine Sauce

Heat the oil in a saucepan. When hot, add the onions, carrots, celery, and bay, and cook gently for 10-15 mins until soft. Add the wine little by little, stirring constantly, then add the stock. Once fully incorporated, simmer for 5-10 mins whisk in the corn flour and simmer until the gravy has thickened. Strain through a sieve.

For the Charcoal Bread

In a small bowl, add 1 ½ tbsp flour together, dry yeast, 2 tbsp water and light brown sugar. Mix and leave to proof for at least 10 minutes. In a large bowl, mix the rest of the flour together with sea salt and charcoal powder. Add the remaining water and mix until an elastic dough is formed. Add the butter and knead until it is fully incorporated. For soft and fluffy rolls, knead for at least 10 to 15 minutes, so the gluten is well developed. Form the dough into a ball, cover with cling film and let it proof in the bowl for 1 hour 30 minutes, or until doubled in volume. When ready, transfer the dough to a lightly floured surface. Divide it into 7 equal parts. If you want bigger rolls, divide the dough into 6. Shape each piece of dough into a ball and transfer to a baking tray lined with parchment paper. Leave the rolls to proof for 20 minutes. In the meantime, preheat the oven to 185 ºC. Bake for 25-30 minutes or until a toothpick inserted in the middle of the roll comes out clean

Pulse down into a crumb and use as garnish.

Fresh granny smiths for garnish.

Micro Parsley to garnish.

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