Bring 1500 ml of water to the boil with 2 cubes of vegetable stock.

Finely chop the shallot, garlic, mushrooms & rosemary.

Heat a frying pan on low heat with some olive oil and fry the shallot first, then add the garlic. Fry briefly.

Add the risotto rice and fry briefly until the rice grains become translucent.

Deglaze the glazed rice grains with splash of white wine and reduce for a while until the wine is almost completely absorbed.

Using a ladle, ladle 1 to 2 scoops of stock over to the pan of risotto so that the rice is submerged.

Add the mushrooms and rosemary to allow the risotto to absorb all the flavours in time.

Stir frequently so that the rice does not stick to the pan and keep adding some stock as soon as the rice has absorbed the stock previously ladled over.

Taste regularly to check how far the risotto rice is cooked. Cooked? Turn off the heat and grate the Parmesan cheese over the pan and stir well until it is completely melted. Season to taste with salt & pepper.

Let the risotto cool (stir occasionally in the pan so it cools down faster).

Meanwhile, make a mixture with the whisk of the vegetable milk and flour in a bowl or deep plate.

In another deep plate, add 75g of panko.

Once the risotto has cooled, you can turn it into balls by hand.

Dip each ball in the vegetable milk-flour mixture and then in the panko.

Before serving, deep-fry for +/- 6 minutes at 200°C until the panko turns brown and the arancini become hot inside. Don't have a deep fryer? Then do so in a pan with ample oil.

Sprinkle with some salt and serve on the Italian cocktail board.