Wild Mushroom and Brie Rice Balls with Marum Leaves and Beetroot Mayo

Well, technically il arancino. I think I may have only had arancini once in my life and that was many years ago. So today’s the first time I’m having them again and also the first time I’m making them. They actually ended up looking more like croquettes but what the hell, they’re good! The brandy-soaked raisins offered a nice contrast to the savoriness of mauri fontina, mozzarella and Parmigiano-Reggiano. Mmmm….did we say brandy-soaked raisins?