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Arancini are for Girls

17 Oct
Roast your beet

Roast your beet

I really wanted to try this recipe. I found it over here, and I do like beets a lot. But they are such a mess to cook, that most of the time I don’t bother. I first had Arancini a few years ago but wasn’t really thrilled. They are basically leftover risotto, which is then rolled up into a ball, breaded and fried. Sometimes they stuff things in the middle, which adds a dimension…and a nice surprise. They can be quite heavy, but a nice sized one can make a good lunch. If they’re not warm, even hot, don’t bother eating them. But when they are, you’ll love them. In Sicily a few weeks back, I tried a bunch of different ones – Ragu filled, spinach and cheese, etc.

I don’t even know if they would do something like this one in Sicily, but they should. 🙂

Roasted beet arancini with goat cheese. Yes, you need some time for this, and it would be best if you made the risotto and then let it sit chilling in your fridge over night. Because rolling these suckers, and then dipping them three times (flour, egg, breadcrumbs), is a tricky thing when your rice is still warm and oozy. Which is of course what I did because I couldn’t wait.

Roast your beet (a big one) in the oven for an hour on 450 F or so. Peel. Puree. Make a standard risotto,

Standard risotto

Standard risotto

and during the last 5 minutes as the rice is getting al dente, add the beet puree.See. Pink. Red. Brilliant. Girls like this color. (I do!).

Beet risotto

Beet risotto

Also feel free to add some chopped up shiso leaf – really delicious and a perfect foil for the flavor of the beet.

Spread the risotto out on a baking sheet to let it cool.

Cooling the risotto

Cooling the risotto

Ideally put it in the fridge and let it get nice and cold over night.

Next, roll the risotto into plum sized balls. Press a piece of goat cheese in the middle.

Making the balls

Making the balls

Stuffing with cheese

Stuffing with cheese

Roll up the ball to cover the cheese, and then roll the whole ball in flour, then scrambled egg, then breadcrumbs (ideally make your own – and keep them coarse to make the arancini crispy.)

Fry. You could deep fry them, but I didn’t want to heat quite that much oil.

Fried arancini draining

Fried arancini draining

Turn them until they are brown on all sides if you pan fry them. I need to see if I could do them in the oven instead.

Serve, eat and enjoy. The original recipe called for a balsamic glaze, but I think just a green salad would have been perfect.

Arancini for dinner

Arancini for dinner

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