Place a medium saucepan over low heat and melt 30g of the butter. Add the onion and salt and sauté for 5 minutes or until the onions are soft and translucent. Add the garlic and sauté for a further 2 minutes. Turn up the heat, add the rice and toast for 1 minute. Stir in the white wine and continue to cook until it’s all been absorbed by the rice.

Add the hot vegetable stock one ladle at a time to the rice, allowing the liquid to absorb into the rice before adding the next ladle. Continue until all the stock has been used. After approximately 20 minutes the rice should be soft and cooked with a subtle bite.

Heat the remaining butter in a small frying pan, add the mushrooms and thyme leaves and fry for 2 minutes until cooked through. Add the mushrooms to the risotto and fold in the Parmesan. Remove from the heat, set aside to cool and refrigerate until ready to use.

Line a baking tray with greaseproof paper. Divide the risotto into tablespoon measurements, roll into balls and place onto the prepared tray. Place the cake flour, egg and Panko crumbs into three separate bowls. Coat the risotto balls in flour, followed by egg and then Panko crumbs.

Heat the sunflower oil in a small saucepan until it reaches deep-frying temperature. Fry the risotto bon bons for 2-3 minutes or until golden and crisp on the outside and warm inside. Remove from the oil and place on paper towel to absorb excess oil.

To prepare the aioli, place the egg, garlic and lemon juice into a blender. With the blender running, drizzle in the Olive Oil a little bit at a time until it is all incorporated and the aioli is light, fluffy and emulsified. Remove from the blender, stir in the truffle paste and season to taste.

Garnish the warm risotto bon bons with pea shoots and serve with truffle aioli.

Tip: The risotto and aioli can be prepared a day in advance.