Beet Arancini

Preparation

Drain the Beetroot and blend in food processor until smooth then set aside.

In a heavy bottomed pan add the oil and gently sweat the onion and garlic over a low heat until cooked without colour.

Add the rice and cook for a further minute.

Add the wine and cook until absorbed by the rice.

Set a timer for 15 minutes then gradually add the stock a ladle at a time, cooking for the 15 minutes and stirring continuously.

After this add the beetroot, parmesan and parsley, then season.

Transfer to a tray and spread out to cool and allow to cool completely.

Once cool roll into balls and set in the fridge.

To coat place the flour in a bowl, whisk the eggs in another, and place crumbs in another.

First coat the balls in flour, then transfer to the egg.

Completely coat in egg then shake off any excess and transfer to crumbs.

Wash your hands to avoid becoming a sticky mess.

Now roll around in the crumbs pressing lightly to ensure crumbs stick.

Fry the balls at 170°C until crisp and golden.