Beetroot, walnut and goats’ cheese arancini

I made wild mushroom arancini during the quarter-final of Britain’s Best Home Cook, which got great comments from the judges. While that is my favourite arancini flavour, this beetroot version comes very close.

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Whenever I make risotto I always make far more than I need so that I can make arancini. In this recipe, the fabulous combination of beetroot, walnuts and goats’ cheese works particularly well to give crisp, yet melt-in-the-mouth nibbles.

My recipe for the black truffle arancini is here.

Black truffle arancini

Black truffle arancini

Recipe: beetroot, walnut & goats’ cheese arancini balls – serves 8 generously

beetroot, walnut and goats’ cheese arancini balls

Beetroot risotto

• 1 medium onion, peeled and finely chopped
• 2 cloves of garlic, peeled and crushed
• 2 tablespoons vegetable oil, plus extra for deep frying
• 50g unsalted butter
• 300g cooked beetroot, peeled and either grated or finely chopped
• 130g risotto rice
• 100ml dry white wine
• 400-450ml hot vegetable stock
• 70g walnuts, coarsely chopped
• 50g goats’ cheese

To make the arancini balls

• 50g goats’ cheese,chopped up into smallish lumps
• 2 large eggs, beaten
• about 150g Panko breadcrumbs
• finely chopped chives

(1) Heat the butter and the 2 tablespoons of oil in a large pan and add the garlic and onion. Cook over a low heat for about 10 minutes or until the onion has softened and taken on a little colour.

(2) Add the risotto rice and stir well to get all the grains coated in the oil. Add the wine and stir for a few minutes until most of the wine has evaporated.

(3) Add a lable of the stock, stirring well until most of the stock has evaporated. Add about half of the beetroot and stir well.

(4) Repeat the addition of the stock, a ladle at a time, until you have used up most of the stock. Taste a grain of the rice: it should be softer with just a little bite. Add more stock if needed (or, if you have run out of stock, use water) until the rice gets to this stage.

(5) Remove from the heat and stir in the rest of the beetroot, the walnuts and about half of the cheese until the cheese has melted nicely into the risotto. Taste and adjust seasoning with salt and/or pepper as needed.

(6) You can eat the risotto as it is, but for the arancini balls, leave the risotto cool fully.

(7) Mix the rest of the goats’ cheese into the cool risotto. Take a heaped teaspoon of the mixure at a time and roll into balls: wash your hands every few balls to make this easier.

beetroot, walnut and goats’ cheese arancini: ready to deep-fry

(8) Roll the balls in the egg and then into the breadcrumbs. You can repeat this if the risotto balls are not completely covered. Deep fry at 180C for about 6 minutes or until golden brown. Sprinkle over chives and serve with a dip of choice.

beetroot, walnut and goats’ cheese arancini balls

Author: Philip

Finalist on Britain’s Best Home Cook (BBC Television 2018). Published recipe writer with a love of growing fruit & veg, cooking, teaching and eating good food. View all posts by Philip