Crispy Arancini Di Riso with Olives & Almonds

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. 

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 Step 1 - Crispy Arancini
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.
Preparation Step 2 - Crispy Arancini
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.
Preparation Step 3 - Crispy Arancini
3. Dust the arancini with Chef's Own™ Pre-Dust (Step 1)
Preparation Step 4 - Crispy Arancini
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).
Preparation Step 5 - Crispy Arancini
5. Coat the arancini in Chef's Own™ Fine Panko Breadcrumbs. (Step 3)
Preparation Step 6 - Crispy Arancini
6. Deep fry the Arancini at 175°C for 3-4 minutes.