Short Rib Arancini Recipe
Fried balls of risotto and tender beef short rib served with our tomato basil sauce
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Ingredients
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For the Arancini
Method
For Frying and Serving
Prepare the Mixture
In a large bowl, combine the cooked risotto, shredded short ribs, grated Parmesan cheese, eggs, salt, and black pepper. Mix until well combined.
Form the Balls
Take a small amount of the mixture and roll it into a ball, about the size of a golf ball. Repeat with the remaining mixture.
Coat the Arancini
Dredge each ball in flour, then dip into beaten eggs, and finally coat with breadcrumbs. Ensure each ball is evenly coated.
Fry the Arancini
In a deep skillet or fryer, heat vegetable oil to 350°F (175°C). Fry the arancini in batches until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.
Prepare Tomato Basil Sauce
While the arancini are frying, you can prepare a simple tomato basil sauce by simmering crushed tomatoes with minced garlic, fresh basil, and a pinch of salt for about 15 minutes.
Serve
Serve the hot arancini with the tomato basil sauce on the side for dipping.
