Il Cucinologo
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Arancini with Beetroot and Goat Cheese

26/11/2023

I can guide you through preparing a creative version of Arancini, combining the earthy taste of beetroot with the creaminess of goat cheese. This is a non-traditional variation on Sicilian arancini, yet we preserve the Italian spirit in the flavor pairing. Here are the ingredients and the method.

Ingredients

  • 300 g risotto rice (Carnaroli or Arborio)
  • 1 medium beetroot, cooked and finely chopped
  • 1 small shallot, finely chopped
  • 1 liter vegetable stock
  • 100 g goat cheese
  • 50 g grated Parmesan
  • 1 glass dry white wine
  • 2 eggs
  • All-purpose flour as needed
  • Breadcrumbs as needed
  • Vegetable oil for frying
  • Butter as needed
  • Salt and pepper as needed

Preparation

  1. In a wide pan, sauté the chopped shallot with a little butter until translucent.
  2. Add the rice and toast it for one minute, stirring continuously.
  3. Deglaze with the white wine and let the alcohol evaporate.
  4. Stir the chopped beetroot into the rice and mix well.
  5. Begin adding the hot vegetable stock one ladle at a time, stirring constantly and waiting until each addition is absorbed before adding the next.
  6. Halfway through cooking, add half the goat cheese and stir until melted.
  7. Once the rice is al dente, remove the pan from the heat and stir in the Parmesan. Season with salt and pepper to taste. Let the mixture cool.
  8. Take the cold risotto and shape it into small balls with your hands. Place a piece of goat cheese in the center of each ball.
  9. Coat each arancino first in flour, then in beaten egg, and finally in breadcrumbs.
  10. Heat plenty of vegetable oil in a pan and fry the arancini until golden and crispy.
  11. Drain on paper towels to remove excess oil and serve hot.

Arancini with beetroot and goat cheese are ideal as an appetizer or main course, offering an explosion of flavors that combine earthiness with the freshness of goat cheese.

Trivia

Arancini are classics of Sicilian cuisine, typically filled with ragù, mozzarella, and peas. Their shape can be round or conical, depending on the region of Sicily where they are prepared. The beetroot and goat cheese version I have suggested is a modern reinterpretation that plays with color and more contemporary flavor pairings.