Fresh truffle is ideal (isn't it always) but truffle oil is also fine, just don't use too much is as it can be overbearing.
Makes about 8 arancini
For the risotto
1 tbs olive oil
Half an onion, finely chopped
200g of mushrooms (chestnut, porcini) wiped clean and chopped
1 garlic clove, crushed
10g Dried Porcini mushrooms
260g Arborio or carnaroli risotto rice
One small glass of white wine
1.5L of stock (I make this up with a STAR Porcini stock cube, available from Italian delis and Carluccio's)
Truffle oil, or better, fresh truffle
40g Parmesan cheese, freshly grated
Make up the stock and keep on a low simmer in a separate pan.
Hydrate the dried mushrooms by covering them in boiling water and allow to stand.
Heat the olive oil in a large pan, and add the onions, gently frying until soft but without colouring. Add the mushrooms and continue to cook until soft and all the liquid released has evaporated. Add the crushed garlic clove and cook for a minute or two.
Drain the dried mushrooms, reserving the liquid, and finely chop. Add these to the pan.
Add the rice and stir for a few moments, then add the liquid reserved from the dried mushrooms.
Add the glass of white wine and stir until absorbed. Then add ladles of the stock to the rice, stirring the whole time. Add another ladle once the last has absorbed. Continue until the rice is tender but still has a little bite to it.
Remove the pan from the heat, add the Parmesan and just a few drops of truffle oil (don't over do it) or fine shavings of fresh truffle. Season to taste.
Spread the risotto on a large flat plate or tray and allow to cool completely.
For the arancini
One pack of Macsween Wild Boar haggis
2 eggs, beaten
Italian breadcrumbs (pangrattato)