Arancini al Cioccolato with a Twist

Ingredients

• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt 1/4 teaspoon salt
• 100g dark chocolate, chopped 100g dark chocolate, chopped
• Vegetable oil, for frying Vegetable oil, for frying
• 1 cup (120g) breadcrumbs 1 cup (120g) breadcrumbs
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 3g
• Carbohydrates (total, sugars): 28g, 10g
• Protein: 4g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a saucepan, bring the milk to a simmer over medium heat.
2. 2.
   Add the Arborio rice, sugar, vanilla extract, and salt to the saucepan. Stir well.
3. 3.
   Reduce the heat to low and cook the rice, stirring occasionally, for about 20 minutes or until the rice is tender and the mixture has thickened.
4. 4.
   Remove the saucepan from heat and let the rice mixture cool slightly.
5. 5.
   Meanwhile, melt the dark chocolate in a heatproof bowl set over a pot of simmering water, stirring until smooth.
6. 6.
   Once the rice mixture has cooled, take a small portion of the mixture and flatten it in your palm.
7. 7.
   Place a small amount of melted chocolate in the center of the flattened rice and shape it into a ball, ensuring the chocolate is completely enclosed.
8. 8.
   Roll the rice ball in breadcrumbs until fully coated.
9. 9.
   Repeat the process with the remaining rice mixture and chocolate.
10. 10.
    Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
11. 11.
    Fry the rice balls in batches until golden brown and crispy, about 3-4 minutes.
12. 12.
    Remove the arancini from the oil and drain on a paper towel-lined plate.
13. 13.
    Dust the arancini with powdered sugar before serving.

Treat your ingredients with care...

• Arborio rice — Make sure to cook the rice until it is tender but still holds its shape. Overcooking may result in mushy arancini.
• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa for a rich and intense flavor.

Tips & Tricks

• To ensure the arancini hold their shape while frying, refrigerate them for at least 30 minutes before frying.
• Serve the arancini warm for the best taste and texture.
• You can experiment with different fillings such as hazelnut spread or caramel for a variety of flavors.

Serving advice

Serve the Arancini al Cioccolato as a dessert or a sweet snack. They are best enjoyed warm, and you can sprinkle some powdered sugar on top for an extra touch of sweetness.

Presentation advice

Arrange the Arancini al Cioccolato on a serving platter and dust them with powdered sugar. You can also garnish with fresh berries or mint leaves for a pop of color.