Recipe courtesy of Arancini Brothers

Chocolate-Hazelnut Arancini

  • Level: Easy
  • Total: 3 hr 47 min
  • Prep: 20 min
  • Inactive: 3 hr
  • Cook: 27 min
  • Yield: 12 rice balls
Share This Recipe

Ingredients

Directions

  1. In a medium saucepan, bring 3 1/2 cups water and butter to a boil; season with a pinch of salt. In a separate medium saucepan, heat the milk, 1 1/2 cups sugar, vanilla bean and seeds, cinnamon sticks over medium-low heat. When the water comes to a boil, add the rice. Cook, stirring occasionally, until most of the water has absorbed into the rice, about 15 minutes. Strain the milk mixture into the rice; cook, stirring often, until the rice is tender, 10 to 15 minutes. Spread the cooked rice on a large rimmed baking sheet to cool; refrigerate at least 2 hours and up to overnight.
  2. Place the hazelnut spread in a pastry bag. On a wax paper-lined plate, pipe the spread into 12 (1-inch) morsels. Transfer plate to freezer; freeze until hazelnut spread is solid, about 1 hour. 
  3. Using a 1/2-cup measure, form the cool rice into balls; insert a portion of the frozen hazelnut spread into each ball. Repeat with remaining rice and hazelnut spread. 
  4. In a large bowl, whisk together 1/2 cup flour and 1/2 cup water until smooth (should be the consistency of buttermilk). Place the breadcrumbs in a shallow dish. Dip each rice ball into the batter, shaking off the excess; roll in the breadcrumbs. Repeat with the remaining rice balls. 
  5. In a Dutch oven or other large pot, heat the oil to 350 degrees F. Use a slotted spoon to lower the rice balls into the hot oil in batches of 2 to 4 arancini (being careful not to crowd the pan). Fry the arancini, turning occasionally, until golden, 3 to 5 minutes. Place arancini on a paper towel-lined plate to drain. In a small bowl, stir together the remaining 1/4 cup sugar with 1 teaspoon ground cinnamon. Roll warm arancini in cinnamon sugar.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

Nostalgic, Old-Fashioned and Retro Candy and Candy Bars

Take a sweet trip down memory lane by ogling these old-school candy bars and confections.