Arancini al CioccolatoAll Recipes
Makes enough for 8 x Arancini
The Arancini Rice
- 210g x Arborio Rice
- 105g x Butter
- 75g x Sugar
- 250ml x Whole Milk
- 380ml x Water
- Pinch of salt
- 80g x Dark chocolate chips
The Pane – Breadcrumb
- 2 x Eggs
- 75g Flour
- 100g Breadcrumbs
- 1L x Sunflower oil (which can be reused)
This sweet version of the infamous Sicilian street food delicacy is a rice ball with a chocolate fondant filling – amazing! Known to derive from the Arabic settlement, it is commonly eaten in Palermo on the 13th December for the celebration day of Santa Lucia patron saint of Siracusa, south east Sicily. Read more about the fascinating history behind this celebration and the origins of the arancini in our Editorial.
In a saucepan place the rice, milk, water, butter & salt together and stir well, bring to a slow gentle simmer and cook until the milk/water is absorbed, and the rice is tender, no lid required. Stir occasionally to stop the rice from sticking to the bottom of the pan.
Remove from the heat and add in all your sugar mixing well and pour the mixture onto a lined tray covering the top of the rice with baking parchment or cling film to cool down.
After 1 hour outside, place the rice in the fridge for a further hour to continue cooling down. Whilst the rice is cooling prepare your filing and Pane station.
To assemble the Arancini, divide in to 8, around 50/60g of the cooled cooked rice and place in the palm of your hand and flatten out until it has reached the edge of the bottom of your fingers and curve your hand to form a cave. In the centre of the rice/cave place 10g chocolate chips or 1 x chunk of chocolate and then enclose the rice ball, ensuring the filling is well coated by the rice to avoid any of the chocolate coming out during frying.
Heat up a saucepan with enough sunflower oil to cover the Arancini balls. Whilst the oil is heating up, breadcrumb the Arancini, firstly coat in flour, then egg and finally the breadcrumbs and then deep fry, drain on kitchen roll and enjoy!