Beetroot Arancini


NibblesParty PlanningSavouryStarters
These little Venetian nibbles are a delightful start to a supper or canapé. I love to serve them on salad leaves straight out of the fryer so that the cheese is still gooey.
What you'll need
For the Risotto

3 Beetroots
(peeled, cubed & steamed for 15mins)
200g Risotto Rice
3 cups Chicken Stock
1 cup White Wine
1 Onion Finely Chopped
2 Garlic Cloves
1 Tbsp Butter
1 Tbsp Olive Oil

To make into Arancini

1 Ball of Mozzarella
2 Eggs
1 cup of Breadcrumbs
Salt and Pepper
Oil for Frying

  1. Melt the Butter and Olive Oil over a low heat and add the Onion and crushed Garlic. Stir and cover with a lid for 15mins or until the Onions are clear and totally soft.
  2. Add the Rice and Beetroot and stir well.
  3. Turn the heat to medium/low and add the Wine and allow to bubble and absorb in.
  4. Then add the Stock in the same way, little by little, allowing time for it to absorb. Stir occasionally to prevent sticking.
  5. When the rice is aldente, remove from the heat and allow to cool to handleable temperatures. (I make it the night before).
  6. In a bowl beat one Egg and mix it into the Risotto.
  7. Beat the other Egg in a bowl and place the Breadcrumbs in another bowl, tossing in the Salt and Pepper.
  8. Taking a Tbsp of Risotto, use the back of a spoon to flattern and shape into a well.
  9. Take a chunk of Mozzarella (the size of small grape) and place it in the well. Then add a tsp of Risotto on top and seal it into a ball with your hands. Try and squeeze any air out of the centre (or this could cause it to pop open in the frier).
  10. Roll the ball in the beaten Egg and then the Breadcrumbs and set aside for frying.
  11. Once you have completed all the balls, heat your Oil in a pan deep enough to cover the balls completely (or use a deep fat fryer on Medium).
  12. Fry each ball for approximately 5-10mins. Until golden brown and crispy.  Serve straightaway.
Party Planning

You can Refrigerate them at this stage and reheat them for a party in a 200ºC oven for 10mins.

Comments

  1. Adele says:

    I adore Arancini Peony. Love the idea of using betroot, the colours are amazing.
    Hugs Adele xoxo

  2. nita says:

    This dish looks so delish and I absolutely love your photos ~ bravo!

  3. Daniela says:

    Amazing dear Peony
    Amazing!