Beetroot arancini recipe
Inspired by Lickmyspoon.com, Dimitris Kaplanis shows us the delicious beetroot arancini Below the recipe:
Beetroot arancini with goat cheese
large beets kg 0.450
tablespoon olive oil lt 0.015
chicken stock lt 0.900
butter kg 0.050
onion, finely diced kg 0.100
Arborio rice kg 0.200
white wine lt 0.100
balsamic vinegar lt 0.010
kosher salt kg 0.002
rosemary chopped kg 0.002
all purpose flour kg 0.065
large eggs, beaten pcs 2.000
panko breadcrumbs kg 0.075
fresh chevre goat cheese, cold kg 0.080
vegetable oil for frying
ROAST AND PUREE THE BEET
Preheat oven to 230C. Rinse the beet and trim off the greens. Wrap the beet in foil and roast until tender, about 1 hour. You should be able to easily pierce the beet through with a knife. Let it cool. When the beet is cool enough to handle, peel the skin off. It should come off easily.Cut the beet into chunks and place into a food processor or blender. Add the olive oil. Puree until smooth. You may need to scrape down the sides and add a bit of water to loosen it up. Season with salt, to taste.
PREP THE RISOTTO
In a medium-sized saucepan, bring the chicken stock to a simmer. Keep at a simmer the entire time the risotto cooks.
In a medium-sized sauté pan, heat the butter over medium-high heat. Add the diced onion and sauté until softened, about 6-8 minutes. Lower the heat a bit and add the rice. Cook until the rice is lightly toasted, about 3 minutes.
Stir in the white wine and allow it to evaporate and absorb into the rice. Add the warm chicken stock one ladle at a time, allowing it to absorb into the rice each time before adding the next ladle. Stir frequently to keep the rice from sticking to the bottom of the pan.
Continue adding stock and stirring until the risotto is almost done, but not quite. It will look creamy, but the texture will still be too al dente. Add the beet puree, 2 teaspoons of balsamic, and rosemary. Keep stirring until the risotto is done – creamy and soft, with a nice al dente chew to it. From start to finish, it should take about 30 minutes to cook the risotto.
Spread the risotto onto a parchment paper lined baking sheet to cool.
Set up your breading station with separate bowls for the flour, eggs, and panko.
Next, you’re going to form balls of rice stuffed with pieces of goat cheese. I’ve found that the most efficient way to do this is in batch motions. First, using a 1.5-tablespoon cookie scoop for uniformity, I divide up all of the risotto. You now have a tray of golf-ball sized mounds.Make an indentation in the center of each mound, and press in a piece of cheese.