Arancine with Chocolate

• 2 Tablespoons Butter
• 23 pounds, 58 ounces, weight (1 1/3 Cups + 1 TBL) Rice
• 3-58 ounces, weight (scant) Castor Sugar
• 7 ounces, weight (3/4 Cup) Cooking Chocolate
• 3 Tablespoons Rice Flour
• 5 Tablespoons Water
• 4 Tablespoons Rice Crumbs
• 3 cups, 2 tablespoons, 2 teaspoons, 2-58 pinches (3 Cups + 3 TBL) Water
• 1 stick Cinnamon
• Zest Of One Lemon
• 1-78 ounces, weight (1/4 Cup) Castor Sugar

1. First make the Fumet (scented Water)
2. Put water with cinnamon, lemon zest and sugar on to boil simmer for 5 minutes and keep warm.
3. In a large non stick pan, put the butter and the rice, stir for a few minutes, until the rice becomes translucent.
4. Add the sugar and keep stirring gently.
5. Now start adding the Fumet, half a cup at the time, stirring occasionally.
6. When the rice is cooked (it should have the consistency of a risotto) let it cool down, than proceed to form the arancini.
7. Put some rice in your hand, put a piece of chocolate in the middle, add some more rice and form into a ball.
8. I put them in the fridge to firm up while I make the batter.
9. Mix the rice flour and water to obtain a fairly thin batter.
10. Dip the arancini, one at the time, coating well.
11. Roll them in the rice crumbs.
12. Deep fry them until golden brown.
13. Drain them on kitchen paper towels and dust them with sugar.
14. Serve hot or cold...nice either way!

butter, weight, weight, weight, rice flour, water, rice crumbs, pinches, cinnamon, lemon, weight

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/arancine-with-chocolate/ (may not work)