Chateau Rigaud Beetroot Arancini - The Local Buzz

A risotto with a difference: Chateau Rigaud Beetroot Arancini, a colourful, fresh tasting dish for enjoying in the summer sun.

Nick Street-Brown is Head Chef at Chateau Rigaud and has given us his recipe for a delicious Beetroot Arancini. Ideal for vegetarians, it is a feast for the eyes as well as a great tasting dish. Serves 4.

Nick Street-Brown

Beetroot Arancini

100g Arborio rice

500ml Beetroot juice

1 Red onion, diced

2 Garlic cloves, finely chopped

200g White breadcrumbs

4 Eggs

150ml Red wine

50g Butter

50g Parmesan

Bouquet Garni

To make the Chateau Rigaud Beetroot Arancini heat the beetroot juice and bouquet garni. Add a glug of olive oil to a saucepan and sauté the onion and garlic until soft, add the rice and cook for a minute. Add the wine and cook until nearly evaporated, add the beetroot juice a ladle at a time, omit the bouquet garni. Stir the rice until the grains are soft and the liquid has evaporated, turn the heat off and stir in the butter and parmesan, season the risotto to taste and chill in the fridge. Roll into 15g balls, coat them in flour then whisked egg, then breadcrumbs. Repeat one more time, place in the fridge or freezer until needed, then deep fry until golden brown.

Beetroot Gel

200ml Beetroot juice

2g Agar Agar

Heat beetroot juice with the Agar Agar, whisking until at a simmer, then strain into a bowl and place in the fridge. Once firm, purée in a blender until smooth.

Candied Walnuts

500g Sugar

500ml Water

150g Walnuts

2L Oil for frying

Heat oil to 180°C in a big pot, allowing space for the oil to rise when frying. Bring sugar and water to a simmer in a saucepan, add walnuts and simmer gently for 45 mins. Strain. Add walnuts to the frying oil in two stages, fry until deep brown. Carefully remove and lay on a baking tray, removing excess oil with a paper towel.

Pickled Beetroot and Radish (prep 24 hours ahead) of the Chateau Rigaud Beetroot Arancini

10 Radish

1 Beetroot, peeled and finely sliced

250ml White wine vinegar

200g Sugar

100ml Water

Heat the vinegar, sugar and water until sugar has dissolved, then chill half of the pickling liquid. Add the beetroot to the hot liquid and simmer for 2 minutes. Remove from the heat and chill. Combine the two liquids and add the radishes, cut in half. Leave to sit for at least 24 hours.

Goat Cheese Mousse

150g Goat Cheese

75ml Cream

Salt

Add goat cheese and cream to a blender and purée until smooth, season to taste, set to one side.

Dukkah

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp Black pepper

½ tsp Salt

1 tbs Black sesame seeds

1 tbs Sesame seeds

Add everything to a frying pan and heat over a low heat until toasted. Set to one side.

Once all the ingredients are ready and the risotto balls are fried, assemble the dish.

www.chateaurigaud.co.uk

First published in the July/August 2019 issue of The Local Buzz

Images: Chateau Rigaud