Wild mushrooms arancini Gluten free

1kg of mix mushrooms, sliced
2x head of garlic

1x tsp celery salt

1x tsp onion seeds
6x medium banana shallots
100ml of truffle oil

2tbs honey 
150g of truffle butter
300ml of white wine
800ml of vegetables stock
200g of grated parmesan
1x tablespoon of white pepper
1x teaspoon of salt
Handful of fresh thyme

10g chopped coriander 

FOR PANE 

Polenta

Gluten free flour

Semolina 

Eggs 

Sautee mushrooms on hot frying pan using oil. Leave on the side.l when cool down squizze all the juices using Muslim cloth.

Add onion, garlic, thyme, celery salt and oil in to the pan and cook until soft, without colouring.
Add risotto rice, onion seeds and cook for further 5min until rice will start to open. Add butter and wine.
When wine will absorbe start adding the stock and honey mixing constantly. Cook until all stock will be used.
Add mushrooms, coriander, parmesan and seasoning. Mix and leave to cool.
Roll the risotto mix in to the golf ball size balls. Pane in the gluten free flour, egg and 

finish in the gluten free bread crumb, or semolina or polenta.

Frying on 170c till golden, approximately 5min.