Goats' cheese arancini balls
Makes 20
• 2 Tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, crushed
• 1 cup arborio rice
• ½ cup white wine
• 2 cups grated carrot
• 1 litre hot chicken stock
• ½ cup grated parmesan
• 1 Tbsp butter
• 120g goat's cheese, crumbled
• ½ cup chopped mint
• Salt and pepper to season
• 2 eggs, whisked
• 2 cups breadcrumbs
• Oil for cooking
1. Heat oil in a heavy based pot. Add onion and garlic. Cook for 2 or 3 minutes until soft but not brown. Add the rice and toast in the oil for 2 minutes. Add the wine and allow it to be absorbed. Stir through the carrot.
2. Start adding the hot stock a cup at a time allowing it to be absorbed after each addition. Continue until the stock has all gone and the rice is cooked. Stir through the parmesan and butter. Place the risotto in a bowl, cover and allow to cool completely.
