Beetroot and Goat Cheese Arancini with Black Tea Peach Aioli

Beetroot and Goat Cheese Arancini with Black Tea Peach Aioli
Beetroot and Goat Cheese Arancini with Black Tea Peach Aioli

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Peter Kuruvita

  • Sub Category Name
    Appetisers
    Savory
  • Recipe Source Name
    Immunity Inspired by Tea Recipes
  • Festivities Name
    Summer
    Spring
    Autumn

Ingredients

  • 20g coconut oil
  • 2 cloves garlic, finely chopped
  • 3 cups arborio rice
  • 2 cups white wine
  • 2L select vegetable stock, warmed
  • 2 medium beetroot cooked and grated
  • ¼ cup parmesan
  • 100ml Dilmah Elixir of Ceylon Tea - Black Tea with Peach
  • Salt and pepper

BATTER

  • 2 eggs, lightly whisked
  • 50g plain flour
  • 200g panko breadcrumbs
  • 200g goat feta cheese, cut into small cubes

Dilmah Black Tea with Peach Aioli

  • 200g mayonnaise
  • 50ml Dilmah Elixir of Ceylon Tea - Black Tea with Peach
  • 10g garlic peeled and minced
  • 10ml lemon juice
  • ½ tsp. salt
  • ½ tsp. black pepper ground

Methods and Directions

  • Place the beetroot in a large pot and cover with water. Bring to the boil, then simmer for 1 hour or until soft. Remove, and when cool enough peel and discard the skin. Cut into 10mm cubes and set aside.
  • Heat the oil and butter in a large pot. Add the garlic and cook for 2 or 3 minutes. Add the rice and coat in the mix. Pour in the wine and cook until the liquid has been absorbed.
  • Gradually add the stock, stirring continually over a medium heat until all the stock is absorbed, and the rice is cooked, for approximately 30 minutes. Season with salt and pepper and stir through the parmesan.
  • Remove from the heat and stir through the beetroot cubes until well combined. Set aside until cool enough to handle.
  • Roll the risotto into golf sized balls, pushing a cube of goat cheese into the middle of each ball. Place on a tray.
  • Place the egg in a bowl, and breadcrumbs into another. Dip the balls into the egg then breadcrumbs. Refrigerate until ready to cook.
  • Half fill a frying pan with oil. Heat to a medium heat and shallow fry the balls a few at a time. When browned turn over.
  • To make the dressing: combine the mayonnaise, lemon zest and juice, and chives in a small bowl. Mix well.
  • Serve the arancini hot on a bed of rocket topped with a dollop of dressing.
  • Enjoy with a side of Black Tea with Peach Aioli

Dilmah Black Tea with Peach Aioli

  • Mix them well and set it aside for the flavoured to mix.

ALL RIGHTS RESERVED © 2021 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 18/05/2021