Method

To make the mushroom stock

• Step 1

  Pop the porcini mushrooms into a small bowl and pour over 200g of boiling water. Put to one side to soak for 30 minutes.

• Step 2

  When they are cool enough to handle, take a handful and squeeze the water back into the bowl. Chop the mushrooms finely and put to one side.

• Step 3

  Empty the can of Campbells condensed cream of mushroom soup into a jug. Very carefully pour the mushroom water over the soup, being sure not to disturb the gritty sediment at the bottom of the bowl – throw this away. Top the jug up with boiling water until it measures 700ml. Stir well to combine.

To make the risotto

• Step 4

  Heat the oil over a medium heat and cook the onion until soft, but not browned.

• Step 5

  Add in the knob of butter and garlic. When melted, tip in the risotto rice and stir well.

• Step 6

  When the edges of each grain of rice have become transparent, add the porcini mushrooms and a ladle of the mushroom stock. Let this simmer away before adding another ladle of mushroom stock. Keep stirring the risotto to prevent it catching.

• Step 7

  Keep adding in the stock slowly until it is all used up. At this point taste a grain of rice to ensure it is cooked – slightly al dente is fine, but if it is still too hard add a splash more boiling water from the kettle until the rice is cooked. Take off the heat and let cool thoroughly.

To make the Arancini

• Step 8

  Heat up the oil in a deep fat fryer, or heat 3 inches of oil in a large pan. You’ll know it’s at the right temperature when a cube of bread turns golden in 30 seconds

• Step 9

  Set up the flour, beaten egg and breadcrumbs in 3 individual dishes on the work surface.

• Step 10

  Take a level tablespoon of the risotto mixture and use the palms of your hands to shape into a ball. Firstly roll the ball around in the flour, then coat in the beaten egg before finally coating in breadcrumbs. Finish making the rest of the arancini balls.

• Step 11

  Cook 4 or 5 balls at once by carefully lowering them into the hot oil with a slotted spoon. Deep fry for 3 -4 minutes or until the centre is piping hot and the outside is crispy and golden brown.

• Step 12

  Serve with aioli for dipping.