Arancini with asparagus, porcini mushroom veloute, parmesan & truffle oil

Asparagus is one of those special ingredients that really marks out a distinct season in the culinary year, and I always look forward to eating it throughout late spring and early summer. In this dish I match it up with crispy fried risotto balls (arancini), smooth creamy mushroom sauce & tangy parmesan cheese for a really delicious main course or …