- 3 cups water;
- 3 cups dried (packaged) bread crumbs;
- 4 cups Italian 00 flour;
- 1 ½ cups Arborio rice;
- 7 oz dark chocolate;
- 1 cup granulated sugar;
- ½ caster sugar;
- 2 tablespoons of butter;
- A cinnamon stick;
- A grated Zeist;
- A pinch of salt;
- Vegetable oil, for deep frying;
Prepare a fumet, by cooking for 15 minutes in 3 cups of water the cinnamon, grated Zeist and caster vanilla sugar. In a non stick pan toast the rice with the butter, and simmer it with the fumet until reduced it.
Add granulated sugar, going on mixing slowly with a wooden spoon; after cooking, put the rice in a dinner plate and wait until it is cool.
When rice is cool, use wet hands to shape the rice into a ball. Press your thumbs into the centre of the ball to make an indent. Place a piece of chocolate in the indent, then mould the rice around the chocolate to enclose. Dip the balls in a creamy mixture of water and flour and then into the bread crumbs. After rolling balls, deep- frying Arancini in hot oil, turning occasionally until golden. Put them on a paper towel to drain. When Arancini are cool, roll in the granulated sugar and serve them.