- In a wide pan, heat the sunflower oil and sweat the shallots, mushrooms and thyme leaves together until soft. Meanwhile, in a saucepan, heat the vegetable stock until piping hot.
- Add the rice to the mushroom mixture and cook for 2 minutes, stirring to prevent burning. Add the white wine and allow to simmer until all the liquid has disappeared.
- Start adding the hot vegetable stock to the rice a little at a time; stir constantly, allowing the rice to absorb all the liquid before adding the next ladleful. Continue until the rice is slightly overcooked.
- Remove the pan from the heat and stir in the butter, parmesan cheese, tarragon and chives. Season generously with salt and pepper and add truffle oil to taste. The mixture should be tight and stodgy – you should not have to drain off any excess liquid.
- Transfer the rice mixture to a bowl and chill until fully set.
- Shape the mixture into 25g balls then return to the fridge to firm up again.
- Put the flour and panko breadcrumbs on separate trays. Whisk the eggs and milk together in a bowl. Roll the rice balls through the flour, dunk them in the egg mix then drain well and roll in the breadcrumbs.
- Place the arancini in the fridge until needed. To cook, two-thirds fill a deep-fryer with sunflower oil or other neutral tasting oil suitable for deep frying. Heat to 190°C then fry the arancini a few at a time until golden and crispy. Drain on kitchen paper.
- Put the arancini on a serving dish and grate fresh truffle over the top for an indulgent finish.