Sara & Danny's beetroot and goats cheese arancini
- 2 medium beetroot
- 2 Tbsp Select olive oil and extra for cooking
- 20 g butter
- 2 cloves garlic, finely chopped
- 2 cups white wine
- 3 cups Arborio rice
- 2 L Select vegetable stock, warmed
- Salt and pepper
- ¼ cup parmesan
- 200 g goat feta cheese, cut into small cubes
- 4 eggs, lightly whisked
- 200 g breadcrumbs
- 60 g rocket leaves
- 200 ml mayonnaise
- Zest of 2 lemons, juice of 1 lemon
- 2 Tbsp chopped chives
Place the beetroot in a large pot and cover with water. Bring to the boil, then simmer for 1 hour or until soft. Remove, and when cool enough peel and discard the skin. Cut into 10mm cubes and set aside.
Heat the oil and butter in a large pot. Add the garlic and cook for 2 or 3 minutes. Add the rice and coat in the mix. Pour in the wine and cook until the liquid has been absorbed.
Gradually add the stock, stirring continually over a medium heat until all the stock is absorbed and the rice is cooked, approximately 30 minutes. Season with salt and pepper and stir through the Parmesan.
Remove from the heat and stir through the beetroot cubes until well combined. Set aside until cool enough to handle.
Roll the risotto into golf sized balls, pushing a cube of goat cheese into the middle of each ball. Place on a tray.
Place the egg in a bowl, and bread crumbs into another. Dip the balls into the egg then breadcrumbs. Refrigerate until ready to cook.
Half fill a frying pan with oil. Heat to a medium heat and shallow fry the balls a few at a time. When browned turn over.
To make the dressing: combine the mayonnaise, lemon zest and juice and chives in a small bowl. Mix well.
Serve the arancini hot on a bed of rocket topped with a dollop of dressing.