Crispy arancini stuffed with braised short rib, with tomato jam and balsamic reduction

Heat a pan to medium-high with a little olive oil; season the short rib with salt and pepper, sear, flip and season the other side.

Add a whole onion, crushed garlic, tomatoes and two bay leaves; braise in the oven two hours at 375F.

Risotto: sweat minced onions in a little olive oil in a saute pan on medium; add the arborio rice and toast lightly with no colour.

Add a little hot water (white wine optional) to keep the starch going until creamy; stir in a generous amount of Parmesan.

Spread on a sheet tray and chill in the fridge until it stiffens.

Tomato jam: in a small saute pan on medium, cook the tomatoes with salt, red wine vinegar and brown sugar and reduce until sweet and sticky; turn off and cool a little.

Take the meat out of the oven; it should be super tender.

With wet hands, wrap the risotto around the filling to encase it in a ball; a runny or cheese filling must be fully encased.

Bread in flour, then egg, then bread crumbs, keeping one dry hand and one clean hand.

Cook three at a time until golden brown, then into a 375F oven about 10 minutes to heat through.

Plate: a base of tomato jam, the arancini, Parmesan over the top, fresh basil, a little balsamic reduction and a few more tomatoes.