Sara & Danny's beetroot and goats cheese arancini

Ingredients
- 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
Method
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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.
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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.
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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.
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Remove from the heat and stir through the beetroot cubes until well combined. Set aside until cool enough to handle.
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Roll the risotto into golf sized balls, pushing a cube of goat cheese into the middle of each ball. Place on a tray.
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Place the egg in a bowl, and bread crumbs into another. Dip the balls into the egg then breadcrumbs. Refrigerate until ready to cook.
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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.
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To make the dressing: combine the mayonnaise, lemon zest and juice and chives in a small bowl. Mix well.
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Serve the arancini hot on a bed of rocket topped with a dollop of dressing.