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Wild mushroom risotto balls with beef carpaccio

Wild mushroom risotto balls with beef carpaccio — a community recipe on Potlikkr.

Ingredients

• 2.0 tbsp Mascarpone Or Double Cream
• 1.0 tbsp Olive Oil
• 3.0 tbsp Extra Virgin Olive Oil

Method (preview)

1. 1

   For the risotto balls, in a medium saucepan, melt the butter and gently fry the shallot and garlic for 5 minutes, or until softened. Add the thyme and mushrooms and gently fry for 2 minutes. Stir in the rice until coated in the butter. Pour in the wine and allow to bubble for a minute or so.

2. 2

   Add a ladleful of the stock, bring to the boil, and then reduce to a simmer, stirring constantly. Add another ladleful of stock and stir again until absorbed. Continue adding more stock in this way until the grains of rice are plump and creamy. It should take about 15-18 minutes. Fold in the mascarpone and Parmesan. Season to taste with salt and pepper and stir through the parsley. Leave to cool.