Experience a new and bold flavor with these Steak-Stuffed Arancini. This dish is a take on a classic Italian delight and offers an unmatched flavor experience. Make it at home for a fun and delicious dinner experience.
Ingredients:
For the Steak Filling:
2 Braveheart Center-Cut Tenderloin Filet Steaks
Salt and freshly ground black pepper
2 tablespoons olive oil
2 cloves garlic, minced
1/2 cup diced onion
1/2 cup diced bell pepper (red or green)
1/2 cup diced mushrooms
1/2 cup shredded mozzarella cheese
1/4 cup chopped fresh parsley
For the Risotto:
1 1/2 cups Arborio rice
4 cups beef or vegetable broth, warmed
1/2 cup dry white wine
1/2 cup grated Parmesan cheese
2 tablespoons unsalted butter
Salt and freshly ground black pepper to taste
For Coating and Frying:
2 cups breadcrumbs
3 large eggs, beaten
Vegetable oil, for frying
Instructions:
Season the steaks generously with salt and black pepper.
Heat a skillet over medium-high heat and add 2 tablespoons of olive oil.
Sear the steaks for about 3-4 minutes per side for medium-rare or adjust the cooking time to your desired doneness.
Remove the steaks from the skillet, let them rest for a few minutes, and then dice them into small pieces. Set aside.
In a large saucepan, heat a bit of olive oil over medium heat.
Add the minced garlic, diced onions, diced bell peppers, and diced mushrooms. Sauté until the vegetables are tender and the onions are translucent.
Add the Arborio rice to the pan and stir to coat the rice with the vegetable mixture.
Pour in the white wine and cook until it's mostly absorbed by the rice.
Begin adding the warmed broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked al dente, about 18-20 minutes.
Stir in the diced steak, shredded mozzarella cheese, chopped parsley, grated Parmesan cheese, and butter.
Season the risotto with salt and black pepper to taste. Remove it from the heat and let it cool.
Take a small portion of the cooled risotto in your hand and flatten it.
Place a cube of mozzarella cheese in the center and encase it with the risotto, forming a ball. Repeat this process with the remaining risotto and cheese cubes.
Roll each arancini ball in beaten eggs and then in breadcrumbs until they are evenly coated.
Heat vegetable oil in a deep pot or fryer to 350°F (180°C).
Carefully lower the arancini into the hot oil using a slotted spoon or a wire mesh basket.
Fry until they are golden brown and crispy, about 3-4 minutes.
Remove the arancini from the oil and drain on paper towels.
Allow the steak-stuffed arancini to cool slightly before serving.
Serve them with your favorite dipping sauce, such as marinara or garlic aioli.
Enjoy your delicious steak-stuffed arancini made with Braveheart Center-Cut Tenderloin Filet Steaks!
Looking for more delicious recipes? Try Braveheart Avocado Bacon Bites.