Crispy Arancini Di Riso with Olives & Almonds

Arancini are Italian snacks made of rice, coated with breadcrumbs and then deep fried, a staple of Sicily. Featuring Gold Label^™ Chicken Fond, Chef's Own^™ Pre-Dust, Chef's Own^™ Tempura Batter and Chef's Own^™ Fine Panko Breadcrumbs. These Arancini are a great addition for dinner.

Made with:

What You'll Need

Amount	Ingredients
500 g	Risotto rice
100 ml	White wine
500 ml	Gold Label™ Chicken Fond
2,000 ml	Boiling water
150 g	Butter
6 Tbsp	Olive Oil
200 g	Shallots, diced
150 g	Parmesan, grated
5 each	Egg yolks
50 g	Chef's Own™ Pre-Dust
300 g	Chef's Own™ Tempura Batter
400 g	Cold water
250 g	Chef's Own™ Fine Panko Breadcrumbs
30 piece	Green or black olives, pitted
30 piece	Blanched white almonds

Preparation

1. Dilute the Gold Label™ Chicken Fond in boiling water and keep on low heat. On a separate pot, melt butter and olive oil. Saute the diced shallots over medium heat, add risotto rice & saute for 1-2 min. Add a pinch of salt. Deglace with white wine & reduce by 1/3, start adding the fond ladle by ladle & always reduce it by 1/3 until the rice is al dente. Remove from heat, mix in the egg yolks & the parmesan. Spread on a tray and refrigerate.

2. Stuff the olives with almonds. Shape the risotto into small balls with moist hands & press stuffed olive into the centre wrap them with enough risotto. Refrigerate the balls for 30 min.

3. Dust the arancini with Chef's Own™ Pre-Dust (Step 1)

4. Dust the arancini with Chef's Own™ Tempura Batter in cold water. Allow batter to rest for 10 minutes and dip the arancini into the batter. (Step 2).

5. Coat the arancini in Chef's Own™ Fine Panko Breadcrumbs. (Step 3)

6. Deep fry the Arancini at 175°C for 3-4 minutes.