Short Rib Arancini Recipe

Braise the short ribs

Preheat oven to 325°F (160°C). Season short ribs with 1 tbs kosher salt and 1 tsp black pepper. Heat 2 tbs olive oil in a heavy ovenproof pot over medium-high heat. Brown short ribs on all sides, about 3–4 minutes per side; remove and set aside. Reduce heat to medium and add diced yellow onion, carrot, and celery. Cook until softened, about 6–8 minutes. Add smashed garlic and 2 tbs tomato paste, cook 1–2 minutes until tomato paste darkens. Deglaze with 1 cup dry red wine, scraping browned bits, and reduce by half (about 3–4 minutes). Return short ribs to pot, add 3 cups beef stock, 2 bay leaves, and 3 thyme sprigs. Bring to a simmer, cover, and transfer to oven. Braise until fork-tender, about 2.5–3 hours. Remove from oven and cool slightly.

Shred the short ribs

Remove short ribs from braising liquid. Strain and reserve braising liquid. When cool enough to handle, shred meat with two forks, removing any excess fat and bone. Chop shredded meat into small bite-sized pieces (~1/4 in). Skim fat from reserved braising liquid and reduce the liquid on the stovetop over medium-high heat to concentrate flavor to about 1/2–3/4 cup; shred and then stir a couple tablespoons of the reduced sauce into the meat so it’s moist but not soupy. Season shredded meat to taste with a pinch of salt and pepper.

Make risotto rice base

In a medium saucepan melt 2 tbs unsalted butter over medium heat. Add 1/2 cup finely chopped white onion and cook until translucent, about 4 minutes. Add 1 cup arborio rice and toast 1–2 minutes, stirring. Pour in 1/2 cup dry white wine and stir until mostly absorbed. Gradually add hot stock (about 3 cups) one ladle at a time, stirring frequently and allowing rice to absorb most of the liquid before adding more. Continue until rice is tender but still al dente, 18–20 minutes total. Season with 3/4 tsp salt and 1/2 tsp pepper. Stir in 3/4 cup grated parmesan and remove from heat. Allow risotto to cool slightly (10–15 minutes), then spread on a sheet tray to cool completely to room temperature — this makes it easier to form arancini. For best results refrigerate risotto uncovered for 1–2 hours or until firm.

Combine 1 cup chopped tomatoes, 1 tbs sugar, 1 tsp red wine vinegar, 1 tsp lemon juice, 1/2 tbs olive oil, 1/4 tsp salt and 1/4 tsp black pepper in a small saucepan over medium heat. Bring to a gentle simmer, then reduce heat to low and cook, stirring occasionally, until mixture is jammy and most liquid has evaporated, 18–25 minutes. Taste and adjust sugar or vinegar to balance sweetness and acidity. Cool to room temperature before assembling arancini.

In a small bowl combine 1/2 cup mayonnaise, 1 tsp Calabrian chili paste, 1 tsp lemon juice, 1/2 clove minced garlic, 1/2 tsp olive oil, and 1/8 tsp salt. Whisk until smooth. Taste and add more chili paste for heat or more lemon for brightness. Refrigerate until ready to serve.

Prepare coating station

Set up three shallow bowls: one with 3/4 cup all-purpose flour (season with a pinch of salt and pepper if desired), one with 3 beaten eggs (beat to combine), and one with 2 cups breadcrumbs. Cut or shred 1 cup fontina into small cubes or shreds if not already prepared.

Form arancini

Wet your hands slightly. Take about 2 heaping tablespoons of chilled risotto (about 1.5 oz) and flatten into a disk in your palm. Place about 1 teaspoon of shredded short rib and a small cube (or a pinch) of fontina in the center, plus about 1/2 teaspoon tomato jam. Fold risotto around the filling and roll into a tight ball about 1.5–2 inches in diameter. Repeat, placing formed balls on a tray. You should get ~16–20 arancini depending on size.

Coat the arancini

Roll each ball in the flour, shaking off excess, then dip in beaten egg, letting excess drip off, then press into breadcrumbs to fully coat. For a thicker crust double-dip by repeating egg and breadcrumb steps. Place coated arancini on a parchment-lined tray and chill in refrigerator 20–30 minutes to firm.

Fry to golden

Heat 2 cups neutral oil in a medium heavy-bottomed pot to 350°F (175°C). If you don't have a thermometer, test with a breadcrumb — it should sizzle and brown in ~45–60 seconds. Fry 4–5 arancini at a time, turning gently, until deep golden and crisp, 3–4 minutes. Do not overcrowd. Remove with a slotted spoon and drain on a wire rack or paper towel-lined tray. Keep warm in a 200°F (95°C) oven while finishing remaining arancini.

Finish and serve

Arrange arancini on a platter. Spoon a small dollop of tomato jam on each or place jam beside them. Drizzle or pipe Calabrian chili aioli over arancini or serve on the side. Garnish with chopped parsley. Serve hot so the fontina is melty and the center is warm.