1. Finely dice the shallot and garlic cloves and sauté in a large saucepan with a glug of olive oil.
2. Drain the pearl barley and give it a really good rinse before adding to the saucepan.
3. Stir through the white wine and allow to cook off before adding in all the stock. Simmer for about 30 minutes on a gentle heat, stirring occasionally.
4. Drain the dried mushrooms – pouring the flavoured water into the saucepan – and finely dice them before adding to the barley as well.
5. Tip in both the chestnut and wild mushrooms and cook for another five minutes. At this point, when your pan is beginning to look a little dry, add in the oat milk and continue stirring.
6. After a total of about 40–45 minutes, the barley should be soft and tender. Check the seasoning before stirring through the chives and about a teaspoon of truffle oil.
7. Allow the mixture to cool down completely before rolling into small balls and placing on a tray in the freezer for at least two hours.
8. Once the arancini are frozen, you can start breadcrumbing them. Take three separate plates, place your panko breadcrumbs in one, your beaten egg (or plant-based milk) in another and dust the final one with flour.
9. Heat the vegetable oil in a saucepan. You’ll know it’s hot enough when a breadcrumb dropped into the pan starts sizzling straight away.
10. Take your arancini from the freezer and first roll them in the flour, then egg, then lastly the breadcrumbs before placing in the hot oil in batches (taking care to slowly place them in so they don’t splash you with hot oil).
11. Turn the arancini over whilst they are cooking to make sure they do so evenly on all sides.
12. As they’re ready (you’ll know because they’ll have turned golden brown all over), remove the arancini from the pan and place on some kitchen towel to drain the excess oil, before serving immediately while still warm.