Quorn Porcini Arancini with Bolognaise

Method

1. Add the boiling water to the porcini, and hydrate, take the porcini out and finely chop, make sure to keep the stock.
2. Fry the diced onion until it goes translucent then add the Arborio rice. Cook until you can see cracks appear in the grains.
3. Add the chopped porcini and porcini stock.
4. Turn the heat down and slowly add the vegetable stock, making sure to constantly stir the rice.
5. Season the rice, then take off the heat and leave to chill.
6. Whilst it is cooling down, put the gorgonzola, nutmeg and cream in a pan, put on a low heat and wait for the cheese to melt.
7. Bring to a gentle boil and turn the heat off.
8. When the risotto rice is cool, add the chopped parsley, fine breadcrumbs, two eggs and parmesan cheese.
9. Mix well, it should be a sticky but not too wet consistency.
10. Roll it into balls, then using your finger, create a hole, fill the hole with the Quorn Bolognaise, then seal it up.
11. Dip them into flour, then egg, then the panko breadcrumbs.
12. To cook, deep fry for approx. 3 minutes until they are golden and crispy. 12. Serve with the gorgonzola sauce.