Sunday 22nd September 2019
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Serves 4
Preparation time:

Ingredients
500g cooked purple beetroot
500g cooked golden beetroot
100g sugar
100ml white wine vinegar
400g arborio rice
200g brie
100ml white wine
1L vegetable stock
2 shallots, finely diced
1 clove of garlic
Chopped fresh herbs (personal preference)
Seasoning:
Plain flour, egg and breadcrumbs for panaise

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Recipe by Dan Wallis

Our June recipe comes from Dan Wallis at The Cross Keys, Stow.

METHOD
To make the arancini, sweat off one of the shallots and garlic in a little oil, softening but not coloured. Add the arborio rice and continue to cook for a few more minutes on a higher heat, add the white wine and reduce slightly. Now add a couple of ladles of hot stock allowing the liquid to be slightly absorbed before adding the next. This will take about 20 minutes. As this is for arancini, you want the rice to be completely cooked and quite dry. When you are happy with this remove from the heat.

Dice half of the purple beetroot into small cubes and add to the risotto mix.

Remove the skin from the brie, dice and also add to the risotto mix.

Add a few chopped herbs, check for seasoning then roll into little balls. These can now be floured, egged and breadcrumbed ready for frying.

To make the sticky salsa dressing, boil the vinegar and sugar until it forms a stock syrup, remove and allow to cool.

To make the carpaccio, slice the golden beetroot as thin as you can and brush with the cooled down stock syrup and arrange on the plate.

For the salsa, dice the remaining beetroot and bind with the stock syrup. Add the finely diced shallot and a pinch of chopped fresh herbs.

Fry the arancini balls for a couple of minutes and finish off in the oven for 8-10 min or until hot in the middle.

Place on top of the golden beetroot carpaccio and spoon on the salsa.

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