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Beef_arancini_insta

Teriyaki Beef Rib Arancini

Marinade the beef short rib with soy, ginger, chilli, garlic. Cook at 110ºC for eight hours or until really tender, then pull apart.

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Time: 3hrs +
Difficulty: Medium

Ingredients

For the beef

  • 200g boneless short rib 
  • 30g ginger, grated
  • 10g garlic, grated
  • Soy sauce

For the arancini:

  • 1 onion, diced
  • 30g ginger, grated
  • 10g garlic, grated
  • 1/2 chilli, finely diced
  • Salt
  • 200g risotto rice 
  • 600g chicken stock
  • 2g five spice
  • Dash fish sauce
  • 5g oyster sauce
  • 10ml Hoisin sauce
  • 20g grated parmesan
  • 20g chopped coriander
  • 1 lime, zest only 

For frying:

  • Flour
  • Eggs, whisked together
  • Panko breadcrumbs
  • Oil

To garnish:

  • Wasabi mayo (mix wasabi into mayo to taste)
  • Crispy onions
  • Grilled spring onions

Directions

  1. Marinade the beef short rib with soy, ginger, chilli, garlic. Cook at 110ºC for eight hours or until really tender, then pull apart.

  2. To make the risotto, sweat the onions, garlic, ginger, chilli slowly until the onions are soft. Season with salt.

  3. Add the risotto rice and stir until translucent, then slowly add the stock bit by bit, stirring constantly, until it's all absorbed and the rice is cooked. Add the remaining risotto ingredients and the beef, then mix well. Remove from the heat and allow to cool.

  4. When the risotto is cold, roll into 50g balls. Heat the oil in a deep-fat fryer or pan to 180ºC. Dip the risotto balls into the flour, then the whisked egg and breadcrumbs. Deep fry until golden.

  5. Place the arancini balls on a plate and garnish with wasabi mayo, crispy onions and grilled spring onion. 

Tips

  • To make the crispy onions, thinly slice red onions or shallots and separate into rings. Dip into flour and briefly deep fry until crispy.

  • For the grilled onions, simply clean some spring onions, toss with olive oil and cook until soft over a barbecue or on a griddle pan.