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Beetroot and Goat Cheese Arancini

26/11/2023

I can guide you in preparing a creative version of Arancini, combining the earthy taste of beetroot with the creaminess of goat cheese. This is a non-traditional variation of Sicilian arancini, but we keep the Italian spirit in the pairing of flavors. Here are the ingredients and the procedure.

Ingredients

  • 300 g of risotto rice (Carnaroli or Arborio)
  • 1 medium cooked beetroot, finely chopped
  • 1 small shallot, finely chopped
  • 1 liter of vegetable broth
  • 100 g of goat cheese
  • 50 g of grated Parmesan cheese
  • 1 glass of dry white wine
  • 2 eggs
  • Flour as needed
  • Breadcrumbs as needed
  • Seed oil for frying
  • Butter as needed
  • Salt and pepper as needed

Preparation

  1. In a large pan, sauté the chopped shallot with a bit of butter until it becomes translucent.
  2. Add the rice and let it toast for a minute, stirring continuously.
  3. Deglaze with the white wine and let the alcohol evaporate.
  4. Add the chopped beetroot to the rice and mix well.
  5. Begin adding the hot vegetable broth, a ladle at a time, stirring continuously and waiting for the liquid to be absorbed before adding the next.
  6. Halfway through cooking, add half of the goat cheese and incorporate until it melts.
  7. Once the rice is al dente, remove the pan from the heat and add the Parmesan. Mix well and season with salt and pepper to your liking. Let the mixture cool down.
  8. Take the cooled risotto and form small balls with your hands. Insert a piece of goat cheese in the center of each ball.
  9. Coat each arancino first in flour, then dip in the beaten eggs, and finally in the breadcrumbs.
  10. Heat plenty of seed oil in a pan and fry the arancini until they are golden and crispy.
  11. Drain them on paper towels to remove excess oil and serve hot.

Beetroot and goat cheese arancini are ideal as an appetizer or as a main course, offering an explosion of flavors that combine the earthiness and the freshness of goat cheese.

Curiosity

Arancini are classics of Sicilian cuisine, generally filled with ragù, mozzarella, and peas. Their shape can be round or conical, depending on the area of Sicily where they are prepared. The version with beetroot and goat cheese that I proposed is a modern reinterpretation that plays with color and with more contemporary flavor combinations.