Rice Balls With a Chocolate Heart

Serving Size: 4


  • 100 grams risotto rice
  • 50 grams bitter-sweet chocolate bar, broken in pieces
  • vanilla
  • 1 tbs. sugar
  • pinch salt
  • 400 ml. (1&1/2 cups) water
  • bread crumbs
  • oil for frying
  • 3 oranges
  • 2 tsp. corn starch
  • 1 tbs. sugar


  • Put the rice in a sauce pan with a spoonful of oil.
  • Fry the rice a bit and then add the water and a pinch of salt.
  • When the rice begins to cook and some of the water has cooked off, add 1 tablespoon of sugar and the vanilla.
  • Continue cooking the rice for about 25 minutes, stirring from time to time.
  • Cook the rice until it is soft and almost a smooth mass.
  • Set aside and allow to cool and solidify.

risotto rice

  • Juice 2 oranges.
  • Put the juice in a saucepan.
  • Add 1 tablespoon of sugar and the cornstarch and cook the orange juice.
  • When the juice has thickened turn the heat down to very low.

Rice Balls With a Chocolate Heart (look inside)

  • Make 8 ping-pong ball sized balls from the cooled rice.
  • Push a chunk of broken chocolate into the center of the ball and roll smooth in your hand so that the chocolate is completely hidden and sealed.
  • Coat each rice ball with bread crumbs.
  • Slice the remaining orange in 8 very thin slices.
  • Heat a frying pan with a bit of oil.
  • Fry the orange slices gently until just golden brown.
  • Clean the frying pan and add fresh oil.
  • Fry the rice balls until golden brown.

To serve:

  • Place a tablespoonful of the orange juice syrup on a plate.
  • Place 2 slices of the grilled orange on or near the syrup, and put a rice ball on top of each orange slice.
  • Two for each person.

If there is left over orange syrup you can drizzle a bit on top of the rice balls.