FOOD
Beet and Goat Cheese Arancini
Beets and goat cheese are a great pair that goes even better together inside deep-fried rice balls.
FOOD
Beet and Goat Cheese Arancini
Beets and goat cheese are a great pair that goes even better together inside deep-fried rice balls.
Ingredients
- 1/3 cup goat cheese, room temperature
- 1 medium beet
- Olive oil
- 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
Steps
- 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.
- Serve hot.