|Beetroot Arancini with Goat's Cheese|
half of the beetroot risotto
1. Take tablespoon amounts of the risotto and roll into a ball. Cover in flour, then egg, then breadcrumbs and place on a plate ready for frying. Repeat until you have the number you desire.
2. If you are making large arancini, use more risotto and make a cavity in the middle to place a piece of goat's cheese before sealing with rice. For small arancini, melt goat's cheese over the top once cooked.
3. When ready to cook, heat vegetable oil in a heavy-bottomed pan to 170C and fry until golden brown and piping hot.