Arancini are said to have originated in 10th-century Sicily, when it was under Arab rule Image Credit: Grace Paras/ GN Focus

Serves 4 | Prep time 15 mins | Cooking time 25 mins

Ingredients

2 tbsp butter

200ml olive oil

2 garlic cloves, chopped

150g risotto rice (Arborio/Vialone Nano/Carnaroli)

500ml beetroot juice

500ml vegetable stock

1 small onion, chopped

2 tbsp Parmesan, grated

1 egg

100g breadcrumbs

200g goat’s cheese, cubed

Method

1. In a pan melt the butter and add a little olive oil.

2. Sauté the garlic, add the onion and fry, then add the rice and fry again for 2-3 minutes.

3. Add some beetroot juice and stock, stirring over a medium heat.

4. Add more stock, cover and simmer until the liquid is absorbed and the rice is cooked.

5. Season with salt, pepper and Parmesan. Set aside to cool.

6. Crack the egg into a separate bowl and whisk. Spread the breadcrumbs on a plate.

7. Roll the risotto into ping pong-sized balls and stuff with goat’s cheese. Coat in egg and crumbs.

9. Heat the oil in a large pan. Deep-fry until golden brown.

— Recipe courtesy of chef Nigel Lobo at Taj Dubai