Rustico rice, fungus mushroom and Beef Carpaccio


For 4 portions

  • 12 pieces Hippo Tops
  • ½ punnet Shiso Purple
  • 80g (240g once cooked) rustico rosso, riso gallo  
  • 40g dried black Fungus mushroom  
  • 80g beef filet
  • 2 medium tomatoes  
  • 4tsp soured cream
  • 1tbsp chilli oil  
  • 1tbsp, to dust cornflour
  • seasoning 
  • oil for frying 


  • Soak the dried black Fungus mushrooms for 1 hour in clear cold water. 
  • Roll the small piece of beef into a cling film to make a cylinder place in the freezer. 
  • Cook the rustico, riso gallo rice, drain and reserve. 
  • Blanch and peel the tomatoes, cut into 4 wedges, and deseed. 
  • Bring the frying oil to 200°C, drain, and dry the mushrooms between two pieces of tissue paper, then dust them in cornflour and fry then for 30 seconds. 
  • Cut some very fine slices of the frozen beef, reserve. 
  • Season the rice and toss in the chilli oil. 
  • Build up the plate with all the ingredients, adding the sour cream at the end. 
  • Serve.  

Recipe: Franck Pontais

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