Barbabietola Fetta Arancini

For 16 Risotto Balls

• 4 cups vegetable broth
• 2 tbsp olive oil
• 1/2 cup finely chopped yellow onion
• 1 cup Arborio rice
• 1/2 cup beetroot purée
• 1/4 cup balsamic vinegar
• 1/4 cup Parmesan cheese
• 2 tbsp unsalted butter
• Salt and black pepper to taste

For Stuffing & Coating

• 16 cubes of feta cheese
• 3 cups white flour
• 4 eggs, lightly beaten
• 3 cups panko breadcrumbs
• Vegetable oil for frying

For Salsa Verde

• 3 garlic cloves
• 1/4 cup onion
• 1 cup parsley
• 1 cup mint
• 1 cup fresh basil
• 2 tbsp lemon juice
• 1.5 cups olive oil
• Salt and black pepper to taste

For Risotto

1. Bring the stock to a simmer in a large saucepan and keep it warm.
2. Heat the oil in a pot over medium heat. Add the onion and sauté until it becomes translucent. Add the rice and cook, stirring constantly, until it’s lightly toasted, which takes about 2 minutes.
3. Add 1/2 cup of broth and stir constantly until the liquid is absorbed by the rice. Repeat this step until all the broth is absorbed, and the rice is fully cooked.
4. Remove from the heat and stir in the beetroot purée, vinegar, cheese, and butter.
5. Once the rice has cooled, shape it into golf ball-sized portions, stuff them with feta cubes, roll them in flour, eggs, and breadcrumbs, then deep fry them in hot oil until they turn golden brown.

For Salsa Verde

1. Using a stick blender or a standing mixer, blend all the ingredients together until you achieve a smooth texture.
2. Feel free to substitute any herb with your preferred choices.
   These adjustments help improve the flow and clarity of your cooking instructions.

Chef’s Tip
When preparing the beetroot purée, make sure to strain it for 30 minutes before adding it to the cooked risotto mixture to prevent a runny texture.