Arancini filled with rich Scotch Beef ragu Recipe

Ingredients

• 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
• 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 1/2 to 2 litres hot vegetable or chicken stock
• Few strands of saffron
• 40 g finely grated Parmesan
• 40 g unsalted butter
• Pepper and salt
• 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