Crispy Arancini Stuffed with Fruits

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. 

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 Step 1– Arancini
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 .
Preparation Step 2 – Arancini
2. Dust the sweet Arancini with with Chef's Own™ Pre-Dust. (Step 1)
Preparation Step 3– Arancini
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)
Preparation Step 4– Arancini
4. Coat the risotto balls with Chef's Own™ Cornflake Crumbs. (Step 3)
Preparation Step 5– Arancini
5. Deep fry crumbed risotto balls at 175°C for 3-4 minutes. Drain on paper towel and serve with a dusting of icing.