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Wild Mushroom Risotto Balls with Beef Carpaccio

Crisp risotto balls filled with mozzarella paired with seared beef fillet carpaccio and a vibrant herb green sauce.

DinnerBeefItalianMushroomRisottoArancini
Estimated Nutrition
Calories
780.1
kcal / serving
3120.4 kcal total
Carbs
46.2g
per serving
184.6 g total
Fat
48.2g
per serving
192.8 g total
Protein
39.6g
per serving
158.2 g total
Cook Time
65
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
2
tbsp
Capers
drained
Dairy
15
g
Butter
2
tbsp
Mascarpone
can substitute with double cream
2
tbsp
Parmesan
freshly grated
200
g
Mozzarella Balls
small baby size
1
1
Parmesan
shavings, for serving
Fruits
1
piece
Lemon
unwaxed, zest only
GrainsCereals
250
g
Risotto Rice
Liquids
100
ml
Dry White Wine
600
ml
Chicken Stock
Meat
300
g
Beef Fillet
trimmed
NutsSeeds
1
clove
Garlic
finely chopped
1
sprig
Thyme
2
tbsp
Flat leaf Parsley
chopped
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
3
tbsp
Mint
roughly chopped
3
tbsp
Basil
fresh, torn
3
tbsp
Flat leaf Parsley
roughly chopped
1
clove
Garlic
finely chopped
OilsFats
1
tbsp
Olive Oil
3
tbsp
Extra Virgin Olive Oil
Seafood
4
piece
Anchovies
roughly chopped
Vegetables
2
piece
Shallot
finely chopped
200
g
Wild Mushrooms
cleaned and chopped
1
piece
Shallot
finely chopped
15
g
Bull's Blood Leaves
Includes 10g standard and 5g baby leaves
0.5
bunch
Rocket

Method

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