For the Arancini:

1. Pre-heat the oven to 350°F

2. Finely mince the shallot and grate the garlic. In a small saucepan over medium heat, add half the Everyday Kitchen EVOO and shallot. Sauté about 1 minute, until just translucent, then add the garlic and sprinkle with ½ tsp of sea salt and continue to cook until the garlic is just starting to brown. Add in the remaining Everyday Kitchen EVOO and rice, continue to sauté one minute more, until the rice is translucent and glossy. Pour in the wine, scraping up any bits that stuck on the pan and remove from heat.

3. Transfer the rice mixture to an ovenproof dish. Add the stock and mix to combine, cover the dish and place in pre-heated oven. Bake in the oven 30-35 min, until almost all the liquid is absorbed.

4. Stir the mixture, it will quickly become creamy. Add 2 Tbsp of the truffle oil, parmesan cheese, and cream cheese, continue to stir until the mixture thickens and the cheese naturally melts. It will be very aromatic with the truffle.

5. Prepare a baking tray with parchment paper. Spread the mixture into an even layer on the tray, allowing it to cool evenly. Cover with plastic wrap, to prevent a skin from forming and place in the fridge for 30 minutes to cool, or up to overnight.

6. Cut the mozzarella into 8 small cubes. Remove the cooled truffle risotto from the fridge, place about ¼ cup of the mixture into the palm of your hand and roll into a ball. Carefully press one of the mozzarella cubes into the center of the ball, then form the rice around it enclosing the cheese completely with rice. Set the formed balls on a cutting board and repeat with the remaining risotto and mozzarella. The ball will be about 2 inches in diameter.

7. In a small bowl, whisk the egg with the remaining truffle oil. In a second small bowl, whisk together the breadcrumbs, flour and paprika. When all the arancini are prepared, dip one in the egg mixture and evenly coat letting the extra drip back into the bowl, then roll gently in the breadcrumb mixture to cover in crumbs and place the coated ball back on the cutting board. Repeat with the remaining arancini. Place in the fridge to rest, while preparing the oil to fry.

8. Cover a plate with paper towel. Fill a heavy bottom saucepan with 2 inches of Everyday Kitchen EVOO and heat to 350°F. Using a slotted spoon, lower 4 of the arancini, one at a time, into the hot oil. Fry until golden and crisp, turning to ensure they brown evenly, about 5 to 6 minutes. Set on the prepared plate to drain. Repeat with the remaining arancini. Transfer to a serving platter and serve immediately.The Arancini will store in the fridge in an airtight container for up to 3 days and can be reheated in the oven at 325°F for 15 minutes. The Arancini can also be frozen in an airtight container for up to three months, reheat from frozen at 350°F for 25 minutes, or until the internal temperature is 140°F.

For the White Truffle Cream:

1. In a small saucepan mix the flour and oil to form a smooth, lump free, paste.

2. Place the pan over medium heat and cook until the flour starts to bubble, stir for 15 more seconds to allow the flour to cook. Pour in the cream and stir to combine. The mixture will thicken quickly and begin to boil. .Boil for 30 seconds and remove from heat.

3. Stir in the parmesan cheese, mixing to combine and melt the cheese.

4. Transfer to a serving bowl, and swirl in the truffle tapenade.
   The cream will store in an airtight container in the fridge for up to one week.

1. For the Arancini: Pre-heat the oven to 200°C
2. Finely mince the shallot and grate the garlic. In a small saucepan over medium heat, add half the Everyday Kitchen EVOO and shallot. Sauté about 1 minute, until just translucent, then add the garlic and sprinkle with ½ tsp of sea salt and continue to cook until the garlic is just starting to brown. Add in the remaining Everyday Kitchen EVOO and rice, continue to sauté one minute more, until the rice is translucent and glossy. Pour in the wine, scraping up any bits that stuck on the pan and remove from heat.
3. Transfer the rice mixture to an ovenproof dish. Add the stock and mix to combine, cover the dish and place in pre-heated oven. Bake in the oven 30-35 min, until almost all the liquid is absorbed.
4. Stir the mixture, it will quickly become creamy. Add 2 Tbsp of the truffle oil, parmesan cheese and cream cheese, continue to stir until the mixture thickens and the cheese naturally melts. It will be very aromatic with the truffle.
5. Prepare a baking tray with parchment paper. Spread the mixture into an even layer on the tray, allowing it to cool evenly. Cover with plastic wrap, to prevent a skin from forming and place in the fridge for 30 minutes to cool, or up to overnight.
6. Cut the mozzarella into 8 small cubes. Remove the cooled truffle risotto from the fridge, place about ¼ cup of the mixture into the palm of your hand and roll into a ball. Carefully press one of the mozzarella cubes into the center of the ball, then form the rice around it enclosing the cheese completely with rice. Set the formed balls on a cutting board and repeat with the remaining risotto and mozzarella. The ball will be about 2 inches in diameter.
7. In a small bowl, whisk the egg with the remaining truffle oil. In a second small bowl, whisk together the breadcrumbs, flour and paprika. When all the arancini are prepared, dip one in the egg mixture and evenly coat letting the extra drip back into the bowl, then roll gently in the breadcrumb mixture to cover in crumbs and place the coated ball back on the cutting board. Repeat with the remaining arancini. Place in the fridge to rest, while preparing the oil to fry.
8. Cover a plate with paper towel. Fill a heavy bottom saucepan with 2 inches of Everyday Kitchen EVOO olive oil and heat to 350°F. Using a slotted spoon, lower 4 of the arancini, one at a time, into the hot oil. Fry until golden and crisp, turning to ensure they brown evenly, about 5 to 6 minutes. Set on the prepared plate to drain. Repeat with the remaining arancini. Transfer to a serving platter and serve immediately. The Arancini will store in the fridge in an airtight container for up to 3 days and can be reheated in the oven at 325°F for 15 minutes. The Arancini can also be frozen in an airtight container for up to three months, reheat from frozen at 350°F for 25 minutes, or until the internal temperature is 140°F.
9. For the White Truffle Cream: in a small saucepan mix the flour and oil to form a smooth, lump free, paste.
10. Place the pan over medium heat and cook until the flour starts to bubble, stir for 15 more seconds to allow the flour to cook. Pour in the cream and stir to combine. The mixture will thicken quickly and begin to boil. .Boil for 30 seconds and remove from heat.
11. Stir in the parmesan cheese, mixing to combine and melt the cheese.
12. Transfer to a serving bowl, and swirl in the truffle tapenade. The cream will store in an airtight container in the fridge for up to one week.