Arancini – Braised Beef, Prep

Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.

Using a purple handled #40 vollrath disher, scoop Risotto into .75 oz portions, by weight, onto parchment lined sheet trays.

Flatten each risotto ball onto a piece of patty paper, creating a 3/8" thick circle.

Place 1 Tbl braised Beef Filling into the center of the circle, then wrap the beef with the risotto completely. Gently form into a ball. Refrigerate to solidify the ball.

Place flour in a separate 2" hotel pan.

Combine eggs and milk in a 2" hotel pan.

Using a whisk, beat eggs until frothy.

Place panko in a separate 2" hotel pan.

Submerge each Arancini into the flour, then egg mixture.

Shake off excess, then dredge into the panko, pressing firmly to ensure adhesion and that the Arancini is completely coated.

Place breaded Arancini onto wire rack lined sheet trays.

Cover, label, date and let rest in refrigeration so the breading has a chance to adhere, about 20 minutes.

Once coating has set, transfer to clean food storage containers. Cover, label, date and store refrigerated.

-OR- Arrange Arancini onto parchment lined sheet trays, ensuring they do not touch. Cover and freeze overnight.

Once fully frozen, transfer to clean airtight food storage containers. Cover, label, date and store frozen.