pr winery logo

Aracini Stuffed with Braised Short Ribs

Aracini Stuffed with Braised Short Ribs
Yields 32
This is a great dish to pair with red wine and a great dish to make with a bit of extra beef stew that might be left over from the night before. It is a red wine friendly dish and works beautifully with the Zinfandel from Rockpile. When we make this for our clients, we braise short ribs with the red wine we are pairing it with, but feel free to use any braised beef or even pork or lamb.
Write a review
  1. 2 Tablespoons butter, salted
  2. 1/4 cup yellow onion, diced
  3. to taste salt & pepper
  4. 1 cup Arborio rice
  5. 2 each bay leaves
  6. 1/4 teaspoon thyme, fresh and chopped
  7. 1 quart chicken broth, hot
  8. 1/3 cup parmesan cheese, grated
  9. 1 each large egg, beaten
  10. Place butter & onions in a small sauce pot over medium heat. Add salt and pepper. Cover and cook for 5 minutes, until the onions are soft. Add rice, bay leaves and thyme. Stir and cover.Cook for 3 minutes, stirring once or twice. Add hot chicken broth one cup at a time. Each time you add stock, gently stir until almost fully absorbed, then add the next cup. By the time you are done (25-30 minutes) the rice should be plump and cooked with a very slight “bite” to it. Remove from the heat and gently stir in the cheese. Allow to cool to room temperature then stir in the egg.
  1. 3 cups dried coarse breadcrumbs
  2. Cut the chilled short ribs (braised) or beef stew into 32 small 3/8 inch cubes.
  3. Scoop 2 Tablespoons of risotto (see above) into your hand and with make an impression your thumb, deep and wide enough to hold meat. Put a touch of sauce from the stew on the meat and surround it with the risotto. Make a sphere almost the size of a golf ball.
  4. Roll it in your hand to make it as round as possible and then coat it thoroughly and generously with dried breadcrumbs. Place on a dish to for later. Repeat with the rest of the meat and risotto.
  1. 3 cups canola oil
  2. 1/4 cup balsamic glaze or aged balsamic vinegar
  3. Pre-heat the oil to 325-350 degrees. Fry the arancini on all sides until golden brown and crisp. Drizzle with balsamic glaze and/or a touch of truffle oil.
  1. Chef Bruce Riezenman
  2. Park Avenue Catering
  3. Eat Well!
Paradise Ridge Winery