Ingredients:
- Filling:
- 2 cans (800g) crushed Tomatoes
- 250g Shin or Gravy Beef
- Salt & Pepper to taste
- 1 clove of Garlic
- ½ cup of Baby Peas
- ½ cup of Cubed Mozzarella
Risotto:
- 500g Arborio Rice
- 3 litres of prepared Beef Stock or 3 litres of boiled water with 6 large massel stock cubes
- Salt to taste
- ½ cup of White Wine
- 4 tbsp Butter
- 8 Saffron threads or ½ teaspoon of Saffron powder
- ¾ cup Pecorino Cheese
- 1 egg, beaten
- 2 cups of Breadcrumbs
- Black Pepper to taste
- Vegetable Oil for frying
To make sauce, add the gravy beef to a large pot with the two cans of tomatoes, add salt, pepper and garlic. Cook over the stove top until tender and meat falls apart, about two hours.
Method:
- Put saffron threads in some boiling water (a few spoonfuls) and let sit.
- Bring stock to the boil (or dissolve stock cubes in water boiled from kettle).
- Melt butter in a large frypan, add rice (don’t wash it) stirring until well coated.
- Add wine to sizzling pan and wait until it evaporates. Add Saffron.
- Stir in the stock slowly, several ladles at a time until rice is cooked and tender.
- Stir in the cheese and allow rice to cool somewhat.
- Add eggs to rice but don’t allow them to be cooked by the rice.
- Make balls of rice, but wetting your hands slightly so the rice does not stick, add some meat, peas, and a piece of mozzarella to the centre.
- Roll the balls in breadcrumbs and set aside.
- Arancini may be frozen at this point for later use.
- Then fry the balls until golden brown.
- Arancini may be served with some of the sauce left over from the meat or one their own.