Arancini with Goat Cheese and Braised Beef

Ingredients

• 1 ½ cups leftover risotto

• ¼ cup grated Parmesan cheese

• 1 tbsp chopped parsley

• 3 tbsp goat cheese

• 3 tbsp leftover braised beef or rib meat (shredded)

• Salt and pepper, to taste

• ½ cup all-purpose flour

• 2 eggs (beaten with a pinch of salt)

• 1 cup homemade breadcrumbs

• Vegetable or neutral oil (for frying)

• ½ cup leftover beef jus

• 1 tsp cornstarch (diluted in 2 tsp water)

• Additional Parmesan cheese (for garnish)

• Chopped parsley (for garnish)

Directions

1. In a small bowl, combine the shredded braised beef and goat cheese. Season lightly with salt and pepper. Set aside.

2. Mix the leftover risotto with the Parmesan cheese and parsley. Take a portion of the risotto (about ⅓ cup) and flatten it in your hand. Place a spoonful of the beef and goat cheese mixture in the center.

   Carefully shape the risotto around the filling, forming a compact ball. Repeat for the remaining two portions.

3. Roll each risotto ball in flour, ensuring it’s evenly coated.

   Dip it into the beaten eggs, letting any excess drip off.

   Finally, coat it with the homemade breadcrumbs, pressing gently to adhere.

4. Heat oil in a deep pan to 350°F (175°C). Fry the arancini for about 5 minutes on each side or until golden brown and crisp. Transfer to a paper towel-lined plate to drain excess oil.

5. In a small saucepan over low heat, reduce the leftover beef jus.

   Add the cornstarch slurry and stir until thickened to a gravy-like consistency. Stir it in slowly while cooking to make the liquid thicker and smooth.

6. To serve: Spoon the reduced beef jus into the center of the plate. Place the arancini balls on top. Garnish with additional Parmesan and chopped parsley.