Sweet Ricotta & Chocolate Arancini

1. The sweet rice

1. Bring to the boil. Put the milk, water, butter, sugar and cinnamon stick in a pot and bring to the boil.
2. Cook. Add the rice, stir, cover and cook on low heat until the liquid is absorbed and the rice is al dente.
3. Cool. Remove the cinnamon stick, spread the rice on a tray and cool completely.

2. The ricotta cream

1. Whip. Beat the ricotta with the sugar and cinnamon until smooth.
2. Add chocolate. Fold in the chocolate chips and spoon the cream into a piping bag.

3. Shape with the mould

1. Fill the base. Pack the base of the Arancini Mould Round Slim 80 g with rice and press it in firmly with a teaspoon.
2. Make the hollow. Fit the ring on top and push the plunger down to make a deep pocket for the filling.
3. Add the filling. Pipe in the ricotta cream so each arancino is generously filled. Leave about 2 cm free at the top.
4. Seal it. Cover with a thin layer of rice and press it closed with the flat end of the plunger.
5. Turn it out. Lift off the ring, turn the mould over and let the arancino drop out.
6. Firm it up. Put the arancini in the freezer for 1–2 hours so they hold their shape when coated and fried.

Tip: No mould? Cup some rice in your palm, press a well in the middle, add the filling, cover with more rice and roll it closed. A mould gives every arancino the same shape and a far more generous filling.

4. Coat and fry

1. Make the batter. Whisk the flour, cold water and egg (if using) into a smooth, thick batter.
2. Coat. Dip each one in the batter, let the excess drip off, then roll it in the breadcrumbs, pressing gently so they stick.
3. Heat the oil. Heat the oil in a deep, heavy pot or fryer to 180–190 °C. Use a frying thermometer, or drop in a few breadcrumbs: they should sizzle straight away.
4. Fry. Fry a few at a time for 3–4 minutes, turning, until deep golden all over.
5. Drain and dust. Drain on paper towel, dust with icing sugar and serve warm.

Tip: Don't crowd the pot. Too many at once cools the oil, and the arancini soak up oil and can split.

Make it your own

Everyone makes sweet arancini a little differently. Use this recipe as a starting point and adjust it to suit your taste: more or less sugar, a different filling, bite-size or full-size.

Add candied orange peel or pistachios to the ricotta, or swap the chocolate for Nutella. Write down what you changed so your next batch turns out just the way you like it.