Beetroot risotto with goat’s cheese balls
Beetroot and goats cheese is a match made in heaven - so give Lisa's dazzlingly pink, rich and creamy dish a go for a weekend treat.
Serves: 4 as a main or 6 as a starter
INGREDIENTS - RISOTTO
1 tbsp olive oil
75g unsalted butter, chilled & cubed
1 large onion, finely chopped
1 garlic clove, crushed
350g Arborio risotto rice
150ml dry white wine
Fresh tarragon, roughly torn
750ml beetroot juice
250ml vegetable stock
4 tbsp finely grated parmesan
4 small cooked beetroot, cubed
INGREDIENTS - GOAT’S CHEESE BALLS
200g soft goat’s cheese
100g plain flour
1 egg, beaten
100g Japanese panko breadcrumbs
vegetable oil, for deep frying
METHOD
Heat the oil and 25g of butter in a wide, heavy, based saucepan until the butter is foaming.
Add the onion, garlic, a pinch of salt and some black pepper and cook gently for 5 mins until softened.
Add the rice to the pan and cook for 5 mins, until the rice starts to turn translucent.
Add the wine and boil rapidly, stirring continuously, until the liquid has evaporated.
Meanwhile, pour the beetroot juice and vegetable stock into a saucepan and set over a low heat.
Add a ladleful of the hot beetroot stock to the rice and stir until the liquid is almost absorbed.
Continue adding the stock, a ladleful at a time, stirring constantly until it has all been incorporated. This will take about 30 – 35 mins. The rice should be soft but still have a little bite in the centre.
For the deep fried goat’s cheese, shape the cheese into 4 small balls.
Put the flour, beaten eggs and breadcrumbs into 3 separate shallow bowls.
Coat the goat’s cheese balls in flour, dip in the beaten egg and finally roll in the breadcrumbs to coat.
Transfer to the fridge for 10 mins to firm up.
Heat the oil in a pan to 180C. Place the cheese balls into the hot oil and fry for 2 -3 mins until golden brown and crisp. Remove and drain on kitchen paper.
Remove the risotto pan from the heat and whisk in the remaining 50g of butter and the parmesan.
Stir in the chunks of beetroot and then the tarragon.
Spoon into bowls and top with a spoonful of the pickled beetroot.
Finish with the deep fried goat’s cheese and garnish with the tarragon.