Bomba di Riso Recipe - Great British Chefs

Ingredients

• 400g of veal, (not too fatty), diced in 2-3cm cubes
• 300g of pork loin, or shoulder, diced in 2-3cm cubes
• 200g of beef, thinly sliced, diced in 2-3cm cubes
• 30g of butter
• 1 chicken breast, diced in 2-3cm cubes
• 2 sausages, sliced in 1.5cm rounds
• 2 celery sticks, finely diced
• 2 carrots, finely diced
• 125ml of dry white wine
• extra virgin olive oil
• 1 shallot
• sea salt
• 1 vegetable stock cube, optional
• tomato purée
• 20g of cep mushrooms, dried
• 1kg carnaroli risotto rice
• 400g of Parmesan, (24-month), finely grated
• 150g of breadcrumbs
• 6 eggs
• 1 vegetable stock
• olive oil
• freshly grated nutmeg, to taste