30 minutes
1 hour 55 minutes
4
Ingredients
RAGU
400 g Scotch Beef PGI braising steak, cut into small cubes, not as fine as mince
50 g unsalted butter
50 g thin rashers of fatty pancetta, finely chopped (sharp knife or scissors required)
1 onion, peeled and finely chopped
1 carrot, peeled and finely chopped
1 stick celery, finely chopped
150 ml red wine
Beef stock (approx 350-400 ml)
3 tbsp sun dried tomato paste or tomato purée
1 large tomato roughly chopped
FOR THE RISOTTO (if using homemade)
50 g unsalted butter
I large onion, finely chopped
1 large clove garlic, crushed
500 g risotto rice, Arborio will be best in this case
150 ml dry white wine
1.5 to 2 litres hot vegetable or chicken stock
Few strands of saffron
TO FINISH
40 g finely grated Parmesan
40 g unsalted butter
Pepper and salt
TO MAKE THE RISOTTO AND RAGU INTO ARANCINE
2 balls of mozzarella, drained and thinly sliced
3 or 4 tbsp plain flour
2 or 3 eggs beaten
200 g dried breadcrumbs
Sunflower oil spray if baking
Cooking Method
Serve with a lovely fresh salad