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 .