Braised Short Rib Arancini
Makes about 8 large Arancini
Note the instructions on how to braise the short ribs are in my braised short rib gyoza recipe linked below!
Ingredients:
For the risotto:
2 tablespoons olive oil
1 yellow onion, diced
2 garlic cloves, grated
1 1/2 cups risotto rice
1/2 bunch finely chopped cilantro
3 cups chicken broth
1 tablespoon tomato paste
2 tablespoons butter
1 cup grated parmesan cheese
salt and pepper to taste
neutral frying oil
For stuffing:
4 oz mozzarella
4 oz braised short rib (find details here)
For coating:
1 cup flour
3 eggs, whisked well
3 cups panko breadcrumbs
salt and pepper for seasoning
Instructions:
Heat a Dutch oven to medium heat. Add the olive oil. Add the diced onion, stirring until softened and translucent, about 5 minutes.
Add the garlic and rice to the saucepan and stir for about 2 more minutes or until becoming translucent. Add the cilantro, stock, tomato paste, and butter. Mix well and bring to a simmer. Taste here for seasoning, adding salt and pepper until you feel the flavors are balanced. Reduce the heat to low and cover. Let simmer for about 20 minutes or until the broth is absorbed.
While the rice is simmering, set up your breading station. Set out three large plates, one with the flour, one with the eggs, and one with the panko. Season each very well with salt and pepper.
Cube your mozzarella at this point, and if using short rib, make sure it’s prepared by shredding it well.
When the rice is ready, add in your parmesan and stir. Transfer the rice to another container to allow it to cool. When cool enough to handle, you can begin assembling the arancini. Put a scoop of the rice into the palm of your hand, set the cubed mozzarella and some short ribs into the center, and top with another small scoop of the rice. You should be able to form this into a tight, sealed ball. Continue with the rest of the rice.
Set the arancini balls in the fridge for about 10 minutes to firm up.
Heat your neutral oil in a deep saucepan or pot. Because these are larger arancini, you will need deeper oil, about an inch and a half deep, to achieve perfectly round balls.
Now, bread your arancini by dipping each ball into the flour, then the egg, then the panko. For a thicker breading, you can re-dip the arancini into the egg and panko a second time.
Place the breaded arancini into the hot oil. You will start to see the side submerged in oil turn brown. Flip the arancini when you see a nice golden brown color. You can also baste the top of the arancini that is sticking out of the oil to solidify it before turning it over. This will help you get a rounder shape.
Place the golden brown arancini onto a plate lined with paper towels.
Garnish with more parmesan, cilantro, flaky salt and enjoy!
