Saturday, 8 December 2007

Blueberry Arancini with Caramelized Balsamic and Vanilla Icecream

As promised. What to do with that leftover Blueberry Risotto. Place in the fridge and allow to go really cold. I would recommend overnight. The risotto will go very firm, so you can shape it into golf ball sized balls. The rest is easy.
All you have to do is flour them, roll them in beaten eggs
and then cover them with bread crumbs.
Allow them to rest in the fridge for at least half an hour.
Then fry to golden perfection in hot canola oil.

Serve immediately with this gorgeous gem Chopper picked up for me at the Del Santos deli in Ayr, caramelized balsamic vinegar and add a really big scoop of good quality vanilla ice cream.

Gorgeous just gorgeous, I tell you.

This is another sweet version of an Italian savoury classic people. Yummo!


Duncan | Syrup&Tang said...

Now I must admit that these looked a little scary at first, but my mouth was watering by the time you'd finished:)

Squishy said...

Scary, well Mr Duncan, with you afraid of my Blueberry Arancini and me afraid of making Puff Pastry, I think we are even. You have to try them they are sensational :)

Sheri said...

Blueberry risotto - YUM! This looks absolutely delish. You can't go wrong, in my book, with a good Balsamic reduction either! Thanks!

Juice said...

I love blueberries. This sound scrumptious.