Brie and cranberry arancini with panko breadcrumbs

Method Print recipe

1. Place the rice, finely chopped white onion, vegetable stock and bay leaves into a 1/2 gastronorm. Cover in tin foil and cook. in a hot oven at 170°C for 25 minutes. Leave to chill (best done the day before)
2. When cold, divide the rice into 10x80g balls.
3. Flatten the rice ball in your hands and put 10g of Brie and 10g of cranberry sauce into the middle. Wrap the rice around encasing both in the middle.
4. Place in a fridge for 15 minutes before putting them through the seasoned flour then egg wash then the Panko breadcrumbs.
5. Place in a hot fryer and fry for 6-8 minutes until golden brown and hot in the middle.

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