Arancini Stuffed with Short Rib with Center of Fontina Cheese

This recipe for Short Rib Stuffed Arancini with Fontina Cheese Center is a flavorful option to place at the center of the table and share. It combines rich textures, well-seasoned ingredients, and a preparation designed to enjoy at home without the dish losing that special touch.

Ingredients

For the short rib

• 1 kg of short rib or beef short rib
• 2 teaspoons of salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons of olive oil
• 1 large white onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 5 cloves of garlic
• 2 tablespoons of tomato paste
• 1 cup (240 ml) of red wine
• 2½ cups (600 ml) of beef broth
• 2 sprigs of rosemary
• 3 sprigs of thyme
• 2 bay leaves

For the risotto

• 2 tablespoons of butter
• 1 tablespoon olive oil
• ½ onion finely chopped
• 2 finely chopped garlic cloves
• 2 cups (380 g) of Arborio rice
• ½ cup (120 ml) of dry white wine
• 5 cups (1.2 liters) of hot chicken broth
• 80 g of grated Parmesan cheese
• 30 g of butter
• Salt to taste
• Freshly ground black pepper

For the filling

• 200 g of Fontina cheese cut into cubes
• The shredded short rib
• 2 tablespoons of the reduced juice from the short rib cooking

For breading

• 1 cup of wheat flour
• 3 eggs
• 2 tablespoons milk
• 2½ cups of panko
• Enough oil for frying

For the roasted tomato sauce

• 6 Roma tomatoes
• 1 cabeza de ajo
• ½ onion
• 2 tablespoons of olive oil
• 8 fresh basil leaves
• Salt to taste
• Black pepper
• 1 teaspoon of sugar (only if necessary)

For decorating

• Freshly grated Parmesan cheese
• Albahaca fresca
• Microgreens
• Extra virgin olive oil

Step-by-step preparation

Step 1: Cook the short rib

1. Season the meat with salt and pepper.
2. Heat a heavy-bottomed pot with the olive oil.
3. Sear the meat on all sides until it gets a deep brown color.
4. Remove it.
5. In the same pot, sauté the onion, carrot, and celery for 8 minutes.
6. Agrega el ajo.
7. Stir in the tomato paste and cook it for 2 minutes.
8. Add the red wine and scrape the bottom of the pot to deglaze all the flavor.
9. Let it reduce by half.
10. Return the meat.
11. Add the broth, rosemary, thyme, and bay leaf.
12. Cover and bake at 160 °C for 3½ hours, or until the meat easily falls apart with a fork.
13. Shred it finely.
14. Strain the cooking liquid and reduce one cup until a thick sauce is obtained.
15. Mix two tablespoons of that reduction with the meat to keep it very juicy.
16. Note: Do not chop the meat with a knife.
17. Shred it with your hands or with two forks to preserve a more natural texture.

Step 2: Prepare the risotto

1. In a pot, melt the butter along with the oil.
2. Sauté the onion until it is translucent.
3. Agrega el ajo.
4. Stir in the Arborio rice and cook for two minutes.
5. Vierte el vino blanco.
6. When it evaporates, start adding the hot broth, one ladle at a time.
7. Do not add the next ladle until the previous one has been absorbed.
8. Continue stirring constantly.
9. After 18 to 20 minutes, the rice will be cooked but slightly firm in the center.
10. Add the Parmesan and butter.
11. Adjust salt and pepper.
12. Spread the risotto onto a tray and let it cool completely.
13. Never form the arancini with hot risotto because they will lose their shape and it will be very difficult to stuff them.

Step 3: Prepare the sauce

1. Coloca los jitomates, la cebolla y la cabeza de ajo partida por la mitad sobre una charola.
2. Rocía con aceite de oliva.
3. Hornea a 200 °C durante 35 minutos.
4. Licúa los jitomates con la pulpa del ajo rostizado y la cebolla.
5. Pasa la salsa a una cacerola.
6. Agrega la albahaca.
7. Cocina durante 15 minutos.
8. Sazona con sal, pimienta y, si fuera necesario, una pizca de azúcar.
9. Debe quedar una salsa espesa y llena de sabor.

Paso 4: Formar los arancini

1. Humedece ligeramente tus manos.
2. Toma aproximadamente media taza de risotto.
3. Aplástalo formando un disco.
4. Coloca en el centro una cucharada de short rib y un cubo de queso Fontina.
5. Cubre con un poco más de risotto.
6. Forma una esfera firme del tamaño de una pelota de tenis.
7. Repite hasta terminar.

Paso 5: Empanizar

1. Pasa cada arancini por harina.
2. Después por el huevo mezclado con la leche.
3. Finalmente cúbrelo completamente con panko.
4. Presiona ligeramente para que el empanizado quede bien adherido.

Paso 6: Freír

1. Calienta suficiente aceite a 175 °C.
2. Fríe únicamente dos o tres piezas a la vez.
3. Cocina durante 4 a 5 minutos hasta obtener un color dorado intenso.
4. Retira sobre una rejilla o papel absorbente.
5. Mantén la temperatura del aceite constante.
6. Si baja demasiado, los arancini absorberán grasa; si está demasiado caliente, se dorarán antes de que el queso se funda.

Assembly

1. Sirve un espejo de salsa de tomate rostizado en el plato.
2. Coloca tres arancini por persona.
3. Espolvorea parmesano recién rallado.
4. Decora con hojas de albahaca, microgreens y unas gotas de aceite de oliva extra virgen.
5. Al partir uno de los arancini, el queso Fontina debe estirarse mientras aparece el relleno de short rib jugoso.

¿Te animas a prepararla?

Arancini Rellenos de Short Rib con Centro de Queso Fontina es una receta perfecta para disfrutar en casa y compartir con quienes más quieres. Si la preparas, cuéntame en los comentarios qué toque le darías o con qué la acompañarías.