Time: about 30 minutes
  Difficulty: moderate
  Serves: 10 people


  • 250 gr risoni pasta

  • 480 ml vegetable stock, hot

  • 1 tin tinned Cannellini Beans

  • 120 gr brown onion diced finely

  • 2 cloves garlic crushed

  • 50 ml extra virgin olive oil

  • 180 gr parmesan grated

  • 40 gr parsley leaf picked and fried until crispy

  • 150 ml truffle mayonnais


Sweat garlic and onion in thick bottomed saucepan until softened and nicely caramelized. Add risoni and mix through well. Drain and rinse cannellini beans and add to saucepan and stir well through risoni mix.

Gradually add warmed vegetable stock adding a ladle at a time and cook out the liquid, like a risotto. Don’t allow the liquid to evaporate too fast. Keep adding the stock until finished, and liquid has been absorbed.

Take off heat and add 80g of grated parmesan, mixing until it has blended into the mix and reserve the rest for service. Spray base of standard 2.5cm deep gastro tray with canola spray Pour risoni mix into tray and smooth out so its completely levelled out. See aside to chill.

Portion into 8cm long x 2cm wide pieces. Flour gently and fry until golden brown exterior. Allow to cool and drain on paper towel Fry parsley leaf. Allow to cool and drain on paper towel. Present with a teaspoon of truffle mayonnaise on flat length end of finger, grated parmesan, and parsley leaf to finish off.