Sauté the onion in a saucepan with a little oil until caramelised. Add in 170g beetroot, stock cube and cover over with boiled water, season and leave to simmer for 15 minutes.
Drain and blend the beetroots mixture, using the drained liquid to loosen the purée. Finish but blending in the butter and balsamic vinegar. Set aside until later.
To make the risotto, in a wide pan add oil and on a medium heat gently cook the shallot until translucent. Add in the garlic, thyme and then the rice.
Toast off the rice for a minute or two and then add in the wine. Cook until the wine has evaporated and the rice is starting to get thick
Stir through 1/4 of the purée and 1/2 the vegetable stock.
Cook on a simmer until most of the liquid has been absorbed and then add the rest of the stock and 2 1/4s of the purée.
Leave to cook again until the liquid has been absorbed and then add the remaining purée.
Remove from the heat and add the butter and Parmesan. Stir through the diced beetroot (save a little to garnish with later) and then cook down on a tray in the fridge.
Once completely cooled divide the mixture into 15ish portions and then using your hands place a piece of goats cheese into the middle and make into a circle shape, once all are made place them into a lined tray and back into the fridge for 30-60 minutes to set up.
Then double Pane, so roll the balls into flour, then the egg and milk mixture then into breadcrumbs then back into egg then back into breadcrumbs.
In deep sauce pan heat up enough oil to deep fry your arancini. Heat to 170°C. Carefully deep fry your balls.
Place into an oven to 180°C fan for 10 minutes to make sure they are hot all the way through.
Then serve up with some left over purée and a sprinkle with the remaining beetroot and chives!
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!
