Cut the wild mushrooms & Parma ham into small pieces. Sauté with the fine diced onion and seasalt until just firm.

Make the risotto up as per instructions and add the wild mushroom & Parma ham mix and allow to go cold.

Add the chopped dill and fold through the risotto.

Form into 30g balls (3 per portion) and chill well.

Pane` twice until nicely covered and set aside.

For the sauce, cook the butternut, garlic, onion and truffle oil until caramelised then add half the vegetable stock and blend until smooth. Add the fresh double cream to the butternut mix and allow to simmer add a little more stock if required taste and season well.

Reduce by half whilst still needing it to be a double cream consistency set aside.

For the crouton, take a slice of the sour dough no bigger than 5cm and toast until golden with a little olive oil and seasoning.

Take the defrosted peas and blend with the stock and fresh dill until smooth. Pipe 5 generous dots on the golden croute dress with a herb of your choosing set aside.

Deep fry the arancini until golden temperature around 78c and drain well, place your butternut and truffle sauce in the bottom of the plate then your 3 arancini with your golden croute on the top then drizzle with a little more truffle oil and serve.