INGREDIENTS
2
Bay leaf
1 1/2
Chillies, red
1 tbsp
Garlic puree
1/2 tsp
Thyme
3 kg
Tinned chopped tomatoes
1 1/2
White onion, large
2
Egg whites
600 milliliters
Vegetable stock
300 milliliters
Balsamic vinegar
260 milliliters
Bolognese sauce
1/2 tsp
Tabasco
200 g
Arborio risotto rice
40 g
Caster sugar
1 1/2 tsp
Cayenne pepper
1 tsp
Paprika, smoked
2
Pepper
2
Salt
1 tsp
Olive oil
1
Sherry vinegar
2 tbsp
Truffle flavoured olive oil
100 g
Panko breadcrumbs
50 g
Butter, unsalted
60 g
Mozzarella cheese
40 g
Parmesan, grated