ciao! cooks
Stuffed Arancini
Tangy Genovese centers take this
classic to new heights.
INGREDIENTS
Genovese sauce (stuffing)
2 lbs beef chuck
3 large yellow onions diced
1 cup red wine
2 Tbsp tomato paste
2 oz pancetta
2 Tbsp kosher salt
2 cups beef stock
Parmesan to finish
Arancini Balls
8 1/2 cups risotto, cooled
2 Tbsp chiffonade basil
2 Tbsp chiffonade parsley
4 eggs
4 cups bread crumbs
METHOD
Genovese sauce (stuffing)
1. Using a large pot, (Dutch oven
works best) crisp pancetta.
2. Remove pancetta and add chuck
roast, sear on all sides until dark
brown, then remove.
3. Add onions and sweat gently.
Once translucent, add tomato
paste and stir. Cook 1-2 minutes.
4. Add pancetta, chuck, wine
and stock to pot and bring to a
simmer.
5. Preheat oven to 325°F, cook
covered for 8 hours. Meat
should be fork tender and easily
shredded, and onions completely
broken down. Shred meat and stir
completely.
6. Add kosher salt and mix, making
sure to season to taste.
7. Put in fridge and let cool
completely.
Arancini Balls
1. Using large ice cream scoop,
scoop large balls of risotto.
2. Using the back of a spoon, press
a space into the middle of each ball.
3. Fill with Genovese.
4. Use your hands to seal each
arancini ball.
5. Beat eggs with 1/2 cup of water
and add arancini balls to egg
wash.
6. Coat arancini in bread crumbs.
7. Fill heavy bottomed pot half
way with canola oil (must be
neutral oil, do not sub olive oil)
and heat to 350 degrees.
8. Fry arancini for 6-7 minutes,
until golden brown.
9. Serve with heated marinara and
shaved Parmesan.
Yield 4 servings
ciao! / dec/jan / two thousand nineteen
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