Shiitake, Pancetta & Chive Arrancini

INGREDIENTS:

50 g cooked A.P.F. Shiitake mushrooms (chopped small)

50 g pancetta (or bacon) cooked till crispy and chopped fine

250 g risotto (or other sticky rice) fully cooked and cooled

25 g chives (chopped small)

flour

one egg (lightly beaten)

bread crumbs

METHOD:

* Mix cooked mushrooms, pancetta, rice and chives in a bowl

* Form small balls approximately 2-3 cm in diameter and chill

* Working in batches, roll each ball in flour first, then egg and then bread crumbs until all balls are coated

* Deep fry in vegetable oil at 350 F until golden brown and hot in the centre