Braised beef cheek arancini - Gourmet Traveller

Ingredients

• 70 gm butter, chopped
• 1 onion, finely chopped
• 400 gm arborio rice
• 1.25 litres vegetable stock, hot
• 50 gm finely grated parmesan
• Plain flour, seasoned, for dusting
• 200 gm fine sourdough breadcrumbs
• 1 lemon, zest finely grated
• ¼ cup finely chopped flat-leaf parsley
• 3 eggs, beaten
• 500 ml (2 cups) milk
• Vegetable oil, for deep-frying
• Aïoli, to serve
• BRAISED BEEF CHEEK
• 2 tbsp extra-virgin olive oil
• 2 beef cheek (350gm each), fat trimmed
• 2 garlic cloves, thinly sliced
• 10 thyme sprigs
• 2 bay leaves
• 250 ml (1 cup) sherry
• 1.25 litres beef stock
• 500 ml (2 cups) beef jus (see note, p98)
• ¼ cup finely chopped tarragon and flat-leaf parsley