Mozzarella & Sage Stuffed Beetroot Risotto Balls

Serves 4

  1. 500g beetroot, peeled and diced
  2. 2 tbsp olive oil
  3. 350g Risotto rice
  4. 6 tbsp sunflower oil
  5. 2 onions diced
  6. 50g Brown’s Aged Cheddar
  7. 1 litre vegetable or chicken stock
  8. 200g Chevre goat’s cheese cut into ½ inch dices
  9. 80g Brown’s Mozzarella cut into ½ inch dices

Preheat oven to 200C gas mark 6. Toss the beetroot in olive oil, salt and pepper. Wrap in foil and cook in the oven for 30-40 minutes until soft. Heat sunflower oil over high heat until smoking. Drop in the sage leaves, a few at a time, and deep fry fore 5 seconds then remove and drain. Remove the beetroot from the oven and puree in a food processor with 4 tbsp of water, the remaining sage leaves and some salt and pepper. Set aside.

Fry onions for 3 minutes, until soft. Add garlic and cook for 1 minute. Pour in the rice and stir so that the grains are coated in oil. Keeping the stock on a low simmer, add a ladle at a time to the rice, stirring continuously until each ladleful is absorbed, for about 15minutes until rice is almost cooked. Add the beetroot puree to the risotto and cook for another 5-10 minutes until the rice is soft.

Remove from the rice from the heat then stir in 2/3 of the parmesan and fold in the goat’s cheese. Serve garnished with sage leaves and parmesan. To make balls out of left over risotto, oil your hands with little oil, pick a spoonful of the risotto in your hands, enclose inside a dice or two of mozzarella dices and smoothen it in to a nice round ball. Arrange on a baking try and bake in a preheated oven for 10 minutes, serve immediately.