BRISKET ARANCINI Recipe

Sauté Onion and Garlic

In a skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sautéing until the onion is translucent.

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.

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.

Cool Risotto

Spread the risotto on a baking sheet to cool completely.

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.

Coat Arancini

Dredge each arancini ball in flour, dip in beaten egg, and roll in panko breadcrumbs until fully coated.

Heat Oil

In a deep pot, heat vegetable oil to 350°F (175°C).

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.

Mix Aioli Ingredients

In a small bowl, whisk together mayonnaise, truffle oil, lemon juice, minced garlic, and salt to taste until smooth.