Chile de Arbol 1/2oz
Onion Powder 1tsp
Garlic 2 cloves
Soy Sauce 4oz
Honey 1.5 oz
Seasoning Powder 1 tsp
Rice 6oz
Azafran 1tsp
Grated Parmesan 2oz
White Wine 34oz
Butter 2oz
Berries 6oz
Panko 4oz
Chopped Parsley 1tsp
Cream cheese
Eggs 2
Beef steak

-Saute the rice, whith 1 garlic clove, butter, onion powder, azafran and parmesan cheese adding the winw little by little.

-Marinate the beef steak in the soy sauce with chiles de arbol, honey, Seasoning Powder, and garlic.

-Blend the marinade sauce with fresh blueberries and reserve the rest for serving.

-Smash the blueberries and reduce on a low heat with butter.

-Scoop a portion of the cooled risotto into your hand. Spoon the cream cheese into the centre and wrap the risotto around it to seal completely.

-Roll the rice balls first trough th eggs, followed by the panko.

-Carefully lower in the arancini with a slotted spoon, in batches of four, and deep-fry for 8 minutes, or until golden and crispy. Transfer to a double layer of kitchen paper to drain.

-Cook the marinated steak.

-Serve with the berries sauces.

By: Hugo Mendoza