Brisket Arancini Recipe
panko crusted balls stuffed with mozzarella & slow roasted brisket, served with a truffle aioli dip
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Ingredients
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Brisket Filling
Arancini
Truffle Aioli Dip
Method
Prepare Brisket Filling
- 1
- 2
Combine Brisket and Cheese
Add the slow roasted brisket, salt, and pepper to the skillet. Mix in the shredded mozzarella until well combined. Remove from heat and let cool.
Prepare Risotto
- 3
Cook Risotto Rice
In a saucepan, bring chicken broth to a simmer. In a separate pot, add risotto rice and gradually add the broth, stirring frequently until the rice is creamy and cooked through. Remove from heat and stir in the grated Parmesan cheese and salt.
- 4
Cool Risotto
Spread the risotto on a baking sheet to cool completely.
Form Arancini
- 5
Shape Arancini
Once the risotto is cool, take a small amount (about 2 tablespoons) and flatten it in your palm. Place a spoonful of the brisket filling in the center and wrap the rice around it to form a ball. Repeat with the remaining risotto and filling.
- 6
Coat Arancini
Dredge each arancini ball in flour, dip in beaten egg, and roll in panko breadcrumbs until fully coated.
Fry Arancini
- 7
Heat Oil
In a deep pot, heat vegetable oil to 350°F (175°C).
- 8
Fry Arancini
Carefully add arancini balls to the hot oil, frying in batches until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels.
Prepare Truffle Aioli
- 9
Mix Aioli Ingredients
In a small bowl, whisk together mayonnaise, truffle oil, lemon juice, minced garlic, and salt to taste until smooth.