chocolate cakes Arancini, dried fruit and crème anglaise. I love the rice, I love risotto, I started experimenting with rice flour to make pasta and ravioli and, being Sicilian, I love the arancine. For all these reasons, I created this recipe: sweet risotto arancini with dark chocolate and dried fruit will surprise everyone. If you wish to exaggerate, accompany them with the custard: They will become an elegant and very special dessert. I ve also propose them as an idea for a fried sweet for Carnival differently from usual (and do not miss the other CARNIVAL RECIPES). As always, I used a Carnaroli rice (also goes very well Vialone Nano) and, just as with traditional Sicilian rice balls, I treated it like a risotto. That is roasted in cocoa butter (it's OK to normal butter) and then I blended with a dash of brandy Nosiola and cooked with milk, cream, cinnamon and star anise.
Inside the sweet oranges to dark chocolate, There are also pistachios, Caramelized hazelnuts and almonds. I breaded croquettes in a batter of rice flour and water and then in panko, the extraordinary Japanese breadcrumbs, as for crispness, has no equal. Is’ been a successful experiment: I've done six, I would have to triple. Certain, sweet oranges are not a usual sweet, But if you want to impress guests is to try: Don't be scared by the ingredient list, you put them all together and away. Obviously you do not lose all my ARANCINI OF RECIPES and all my SICILIAN RECIPES. And the traditional Sicilian arancini, salty ones, you will also find the VIDEO RECIPE on my YouTube channel. Have a good day!
ARANCINI SICILIANI SWEET CHOCOLATEPrint This
- Ingredients for 6 mini arancine:
- FOR RICE CAKE
- 10 grams of cocoa butter or clarified butter
- 150 grams of Vialone Nano
- 250 ml fresh whole milk
- 60 ml of cream
- 50 grams caster sugar
- a teaspoon of cinnamon
- a Berry of star anise
- 20 milliliters of grappa di Nosiola (I use the grappa Trentino)
- FOR FILLING
- Caramelized hazelnuts as required
- pistachios as required
- almond flakes as required
- 60 grams of dark chocolate, chopped coarsely
- FOR breading
- 150 grams of rice flour
- 100 millilitres of water
- Panko or breadcrumbs stale as required
- CREAM FOR ENGLISH
- 75 ml of cream
- 175 ml whole milk
- 3 egg yolks
- 35 grams of sugar
- a tablespoon of vanilla extract
Prepare the risotto cake: put in a saucepan cocoa butter, melt, Add the rice and toast it like a normal risotto. Deglaze with the grappa, evaporate the alcoholic part and combine the milk and cream, then the sugar, the cinnamon and star anise and cook over medium heat, stirring frequently, until the rice has absorbed the cooking liquid. Must remain al dente. When the rice is creamy, pour into a dish, spreading it well and allow it to cool.
Meanwhile, coarsely chop the dried fruit. Prepare the arancine gathering in the hollow of a hand one handful of rice, put in the chocolate and dried fruit and cover with more rice, compacting it well with your hands to form balls not big, taking care not to form cracks in the surface. Set aside and do so with the rest of the rice.
Once formed all mini arancine, dip them in 50 grams of rice flour, then prepare a batter with remaining 100 grams of rice flour and 100 milliliters of water, stirring with a whisk until the mixture is thick and smooth. Pass with care one arancina at a time, so that it is evenly coated with batter, and then breaded in panko or dried breadcrumbs. Leave to rest for 15 minutes and fry the arancine in copious amounts of peanut oil until they are golden brown and crispy.
While the arancine FRY, prepare the custard, I like to serve warm. Mix with a hand whisk the egg yolks with vanilla and sugar, without mounting them. Put the cream and milk in a saucepan and bring to a boil, then pour the hot liquid over the egg yolks with sugar, always beating with whisk by hand. Filter into a colander and put the mixture on the stove and, always beating with a whisk, take it to 84 degrees (and’ really do need a meat thermometer, otherwise you risk making scrambled eggs instead of crème anglaise). At this point the cream has thickened. Filter it again with a strainer or chinoise and set aside.
Serve the hot cakes arancine, accompanied by warm custard, garnish the plate with a little’ of dried fruit.
THE PAIRING: A fresh and sweet white wine is our choice for this rice dessert. We chose “NES", a historical Sicilian cellars wine Passito di Pantelleria produced by Charles Pellegrino. It smells like honey, dried figs and apricots; its taste is full and round. Serve at a temperature around 10 degrees.