Page 6 - Fresh Magazine - Winter 2017

cac Crima

Beetroot arancini

SERVES 6
500ml vegetable stock Pour the stock into a large saucepan one. Continue in this way until all Put the fl our in a wide, shallow bowl.
3 tablespoons olive oil and bring to the boil. Reduce the the liquid is absorbed and the rice Crack the eggs into a second wide,
1 shallot, fi nely diced heat and keep it at a gentle simmer. is plump and tender, which will shallow bowl and lightly beat. Put
1 garlic clove, crushed take 18 to 22 minutes. Remove the the breadcrumbs in a third wide,
250g Arborio risotto rice Heat the oil in a saucepan set over a risotto from the heat and stir in the shallow bowl.
3 cooked beetroot, grated low heat. Add the shallot and garlic Parmesan and some salt and pepper.
125ml dry white wine and cook gently for about 1 minute, Spread out on a large dish and leave Dip each rice ball fi rst into the fl our,
2 tablespoons grated until completely softened. to cool. shaking off any excess, then dip into
Parmesan cheese Add the rice and stir well for 1 the egg, allowing any excess to drip
salt and pepper minute, ensuring it’s glazed but Once the risotto is cooled, or at least off . Finish by coating completely in
70g mozzarella cheese, cubed doesn’t stick to the bottom of the cool enough to stiff en up a bit, roll it the breadcrumbs. Repeat with the
oil, for deep-frying pan. Add the grated beetroot, pour between the palms of your hands to remaining balls.
100g plain fl our in the wine and continue slowly the size of golf balls. Push a cube of Working in batches, deep-fry the
2 eggs stirring the rice until the wine has mozzarella cheese into the middle of balls for 2 to 3 minutes, until golden
100g fresh white breadcrumbs evaporated. each ball, making sure the cheese is brown all over. Remove with a slotted
sprigs of fresh sage, to garnish completely enclosed. Loosely cover
Start adding the warm stock a spoon and drain on kitchen paper.
ladleful at a time, stirring gently, and refrigerate for at least 1 hour. Garnish with sprigs of fresh sage and
allowing each addition to be Heat the oil in a deep-fat fryer to serve immediately while the cheese
absorbed before adding the next 180°C. is still melting in the centre.

SUPERVALU LOVES IRISH CRAFTS
The cream-coloured pottery throughout this feature is called
the Stacking Range and was created by Rosemarie Durr in
her studio in Castlecomer, Co. Kilkenny. The simple lines are
inspired by ancient Eastern artists as well as nature and the
surrounding woodlands of Castlecomer Estate.

www.irishdesignshop.com
www.rosemariedurr.com

These little Venetian nibbles are
a delightful starter or canapé. I
love to serve them on salad leaves
straight out of the fryer so that the
cheese is still gooey.

4 | FRESH WINTER 2017

003 Fresh_Winter 2017_Kevin_V5_KJ.indd 4 25/10/2017 17:30