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For the risotto

For the filling

  • Sweet corn 500 g
  • Sliced Jalapenos in Brine (drained weight) 50 g

For the arancini

  • White breadcrumbs 300 g
  • Semolina 300 g
  • Plain flour 300 g
  • Egg 400 g
  • Reduced fat mature cheddar cheese 150 g

For service

  1. For the risotto

    • Bring the water to the boil then whisk in the KNORR Paste Bouillon.
    • Peel and dice the onions.
    • Heat the oil then add the onions and cook for 2-3 min. Add the rice and cook for a further 2-3 min.
    • Add ¼ of the bouillon and cook until the rice has absorbed the liquid then repeat until the rice has softened but still has bite.
    • Allow to cool until needed.
  2. For the filling

    • Grill or char grill the corn on the cob until slightly charred looking then remove and allow to cool.
    • Stand the corn on its end then cut the kernels from the cob. Separate the kernels.
    • Dice the jalapenos and add to the sweetcorn.
  3. For the arancini

    • Mix the breadcrumbs and semolina together then place into a shallow tray. Crack the eggs and lightly beat then pour into a separate shallow tray and pour the flour into another shallow tray.
    • Mix the sweetcorn and cheddar into the cooked rice.
    • Take roughly 40g balls of the rice and roll then dip into the flour then egg and finally the breadcrumbs ensuring the rice is completely covered.
    • Chill until needed.
  4. For service

    • Preheat a deep fat fryer to 180°C.
    • Carefully place the balls into the hot oil and cook for 3-4 min. or until golden brown then remove and drain on kitchen paper.
    • Pour the water and KNORR Tomato & Basil Concentrate sauce into a saucepan and bring to a simmer. Cook for 2-3 min. or until the sauce thickens then pour out into dip pots.
    • Serve 3 arancini with a portion of sauce to dip into.
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