Sweet arancini balls

Serves: 8

Prep time: 45

Cook time: 8

Total time: 53

Dietary: Dairy Eggs

Meal type: dessert

Misc:

Occasion: Party

Author: dghchocolatier

If you would like to use one of David's recipes, would like to discuss a TV appearance, Radio interview or Food Festival Event then please visit the Media Queries Page to get in contact with David direct.

Ingredients

  • 25g unsalted butter
  • 250g risotto rice
  • 50g caster sugar
  • 400 ml whole milk
  • 150ml double Cream
  • 1 pinch sea salt
  • 2 teaspoons chocolate marmalade raspberry strawberry jam,
  • 2 medium eggs, beaten
  • 250g Plan flour
  • 200g breadcrumbs
  • 1 vanilla pod
  • 100g dark, milk, white chocolate

Method

Put the milk and sugar in a saucepan halve the vanilla pod and scrape out the seeds, adding both the seeds and pod to the milk boil and leave to cool.

Melt the butter in a pan, add the rice grains and stir to coat.

Mix the cream and cooled milk together, then start adding it into the rice one ladle at a time, stirring continually and bringing back to a simmer each time.

Continue for 20-25 minutes until the rice is plump and cooked, then add a pinch of salt.

Stir in a beaten egg before transferring to a clean tray to cool.

Heat oil in a fryer at 180°C

Wet your hands and mould some cooled risotto into a cupped hand. Put a tablespoon of jam/marmalade into the cupped rice. Take a little rice and place on top to make a lid. Press the rice into a ball and make sure there is no filling showing. Repeat to shape all of the rice, using the different fillings. Dip the arancini in flour, beaten egg then breadcrumbs to coat. Lower into the oil carefully and turn them over in the oil occasionally until they are golden all over, this will take about 5 minutes.

Drain on kitchen paper Melt the dark, milk and white chocolate in separate bowls in the microwave and pour into small dishes to serve.