Crispy Arancini Stuffed with Fruits

A Sicilian classic snack with a sweet twist. Featuring Chef's Own^™Pre-Dust, Chef's Own^™ Tempura Batter and Chef's Own^™Cornflake Crumbs. A crispy outside with a gooey inside will have you craving arancini with fruit to end every meal.

Made with:

What You'll Need

Amount	Ingredients
400 g	Risotto Rice
100 ml	White Wine
700 ml	Water
400 ml	Milk
150 g	Butter
200 g	Sugar
2 pieces	Vanilla bean
6 each	egg yolks
50 g	Chef's Own™ Pre-Dust
300 g	Chef's Own™ Tempura Batter
500 g	Cold Water
100 g	Chef's Own™ Cornflake Crumbs
20 pieces	Stoneless cherries, apricots, or raspberries, blackberries, strawberries

Preparation

1. PREPARE THE RISOTTO. Mix water and milk and heat in a pot- keep on the side. In a separate pot, melt the butter. Add the risotto rice & saute for 1-2 min with a pinch of salt. Deglace with white wine & reduce by 1/3, start adding the milk/water a ladle at a time & always reduce it by 1/3 & continue until the rice is al dente. Remove from heat, add the egg yolks, sugar & the streaked vanilla bean. Spread risotto on a big tray & refrigerate for 2-3 hrs until completely cold. Shape small risotto balls with moist hands and stuff the fruit into the middle of the risotto ball. Refrigerate for another 30 minutes .

2. Dust the sweet Arancini with with Chef's Own™ Pre-Dust. (Step 1)

3. Dissolve Chef's Own™ Tempura Batter in cold water. Allow batter to rest for 10 minutes, dip the risotto balls into the batter. (Step 2)

4. Coat the risotto balls with Chef's Own™ Cornflake Crumbs. (Step 3)

5. Deep fry crumbed risotto balls at 175°C for 3-4 minutes. Drain on paper towel and serve with a dusting of icing.