Butternut squash & Saint Nectaire arancini
Medium Red
Appellation(s)
- Beaujolais Villages
Butternut squash & Saint Nectaire arancini - ©Emma Vernay
Are you looking for comforting and tasty seasonal bite-sized treats? Then try these arancini, ideal with a Beaujolais Quincié! This recipe makes 16.
Ingredients
- 1/2 butternut squash
- 1/2 onion
- 150g risotto rice
- 5cl dry white wine
- 50cl chicken stock
- 60g parmesan cheese
- 200g Saint Nectaire cheese
- 100g flour
- 2 eggs
- 80g breadcrumbs
- 1l grape seed oils
- Olive oil
- Salt & pepper
Preparation
- Step 1Steam the butternut squash, then mash and set aside.
- Step 2To prepare the risotto, first fry the onion in a drizzle of olive oil. Then add the rice, sauté for 1 to 2 minutes until translucent. Deglaze with the white wine. Slowly add the stock.
- Step 3Once the rice is cooked, add the parmesan. Season if necessary.
- Step 4Add the butternut squash puree to the risotto and cook for a few more minutes. Leave to cool. It's even better if you prepare the risotto the day before!
- Step 5Cut the Saint Nectaire into small pieces.
- Step 6Roll the risotto into balls with a piece of Saint Nectaire in the centre. Dip each into the flour, then the eggs and finally the breadcrumbs.
- Step 7Fry them in the grape seed oil for 4 to 5 minutes. The oil must be heated to between 160°C and 180°C.
- Step 8Enjoy!
