Beetroot, Goat Cheese and Peach tea with Arancini

• Place the beetroot in a large pot and cover with water. Bring to the boil, then simmer for 1 hour or until soft. Remove, and when cool enough peel and discard the skin. Cut into 10mm cubes and set aside.
• Heat the oil and butter in a large pot. Add the garlic and cook for 2 or 3 minutes. Add the rice and coat in the mix. Pour in the wine and cook until the liquid has been absorbed.
• Gradually add the stock, stirring continually over a medium heat until all the stock is absorbed, and the rice is cooked, for approximately 30 minutes. Season with salt and pepper and stir through the parmesan.
• Remove from the heat and stir through the beetroot cubes until well combined. Set aside until cool enough to handle.
• Roll the risotto into golf sized balls, pushing a cube of goat cheese into the middle of each ball. Place on a tray.
• Place the egg in a bowl, and breadcrumbs into another. Dip the balls into the egg then breadcrumbs. Refrigerate until ready to cook.
• Half fill a frying pan with oil. Heat to a medium heat and shallow fry the balls a few at a time. When browned turn over.
• To make the dressing: combine the mayonnaise, lemon zest and juice, and chives in a small bowl. Mix well.
• Serve the arancini hot on a bed of rocket topped with a dollop of dressing.
• Enjoy with a side of Black Tea with Peach Aioli

Dilmah Black Tea with Peach Aioli

• Mix them well and set it aside for the flavoured to mix.