Beetroot Arancini with Goat's Cheese

Beetroot Arancini with Goat's Cheese

Arancini are deep-fried Sicilian risotto balls and I'm really pleased with how these turned. These are also great for a picnic, especially if you make them slightly bigger and put a piece of goat's cheese in the middle. Posh veggie scotch eggs, innit. Follow the recipe for beetroot risotto, but double the quantities and make this the next day with the leftovers. I'm not going to lie – they are a faff (and your hands will be a bright shade of red for about a week), but utterly worth the effort.
Makes 12-16

Ingredients:
half of the beetroot risotto
3 eggs
flour
breadcrumbs
vegetable oil

Method:
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.