Braised beef cheek arancini

For braised beef cheek, preheat oven to 160˚C fan-forced. Heat oil in a large casserole dish, over high heat. Add beef; cook, turning frequently, until browned all over (6 minutes). Transfer to a plate. Reduce heat to medium-high, add onion, garlic and herbs; deglaze pan with sherry and reduce by two-thirds (2-3 minutes). Add stock, jus and return beef to pan; bring to the boil (5 minutes). Skim any impurities that rise to the surface. Cover with a cartouche and foil, braise until very tender and meat is falling apart (3½-4 hours).

Meanwhile, for risotto, melt butter in a large frying pan over medium-high heat. Add onion, and cook, stirring occasionally, until softened (4 minutes). Stir in rice and cook, stirring continuously, until rice is coated in oil (1-2 minute). Add a ladleful of stock and stir until absorbed. Repeat until all stock has been added or until rice is cooked but still al dente (20-25 minutes). Stir in parmesan and season to taste. Spread risotto on a tray and refrigerate until cooled. Using damp hands, divide into 20 portions and roll into firm balls (about the size of a golf ball). Cover and refrigerate until ready to stuff with braised beef cheek.

Remove beef from braising liquid and shred into a large bowl. Add 60ml braising liquid, tarragon and parsley, season to taste and stir to combine; cool. Mixture should not be wet. Divide mixture into 20 portions. Flatten a ball in the palm of your hand and place a beef portion in the centre; enclose with fingers to form a ball; set aside. Repeat with remaining rice and beef portions.

Place flour on a tray then combine breadcrumbs with zest and parsley and place on a separate tray. Beat eggs with milk in a bowl. Roll arancini in flour, then in egg mixture, and finally in breadcrumbs to coat well; refrigerate for 15 minutes.

Fill a large saucepan three-quarters full with vegetable oil and heat to 160°C. Fry arancini, in batches, until golden (2-3minutes). Serve with aïoli.