Beets and goat cheese are a great pair that goes even better together inside deep-fried rice balls.
1/3 cup goat cheese, room temperature
1 medium beet
Salt and pepper
1/4 cup unsalted butter, divided
1 large shallot, minced
1 cup Arborio rice
1/2 cup dry white wine
6 cups chicken or vegetable stock, warm
1/2 cup plus 2 tablespoons grated Parmesan
2 eggs, beaten
1 1/2 cups Italian breadcrumbs, divided
Roll small pieces of goat cheese between your hands to form into small balls, and place in freezer to set.
Preheat oven to 400 degrees. Wash the beet, then place in foil with a drizzle of olive oil, salt and pepper. Close foil tightly, place on baking sheet, and place in the oven. Roast for 50 to 60 minutes, checking every 20 minutes. When beet is fully cooked, remove from oven and let cool enough to handle. Using a towel, rub off the skin and discard. Dice, then puree in a small food processor or blender.
In a pot over medium-low, heat 2 tablespoons butter until melted. Add the shallot and sweat until translucent, then add the rice. Cook, stirring, until the rice begins to go translucent.
Add the white wine, deglaze, and let the wine evaporate. Start adding the stock, 1 cup at a time, stirring constantly, until the rice has absorbed all of the liquid. Continue to add the stock 1 cup at a time, stirring, until the rice is cooked, about 25 minutes.
Remove the pot from heat, and stir in the rest of the butter, 2 tablespoons Parmesan and the beet puree. Season to taste with salt and pepper.
Line a baking sheet with parchment paper, and spread risotto out in an even layer. Let cool to room temperature, then place in the fridge to chill completely, preferably overnight.
Heat a deep-fryer to 350 degrees.
When the rice is completely cold, add two cups to a bowl, mix in the eggs, remaining Parmesan, and 1/2 cup of breadcrumbs. Place the rest of the breadcrumbs in a bowl or baking dish.
Remove goat cheese from the freezer. Use the risotto to form a ball around each goat cheese circle, then coat in breadcrumbs.
Fry 2 at a time until they turn golden on the outside, then remove with a slotted spoon or spider and drain on paper towels. Finish with salt.
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