Arancini di Riso Venere con Parmigiano (Black rice arancini with parmesan)

Total time: 50m
Preparation Time: 50m

For 25 piece

Nutritional Information

Contains 139 Kcal, 4g Protein, 12g Carbohydrates, 8g Fat


  • Black rice
  • 250 g Venere rice
  • 1 onions, finely chopped
  • 1 olive oil
  • salt and pepper to taste
  • 5 dl vegetable bouillon
  • 1 dl Prosecco
  • Arancini
  • 1 eggs, beaten
  • oil (e.g. peanut oil), for deep-frying
  • 100 g breadcrumbs
  • 4 tbsp white flour
  • 70 g Parmesan, grated
  • 25 g Parmesan by the piece, cut into approx. 1 cm cubes

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  • Black rice

    Heat the olive oil in a pan, add the onion and sauté for approx. 1 min. Add the rice, sauté briefly, pour in the prosecco and reduce completely. Stir in the stock gradually so that the rice is always just covered with liquid, season, allow to cool slightly.
  • Arancini

    Mix the egg and parmesan into the lukewarm rice, leave to cool. Place 1 heaped tablespoon of rice in the palm of your hand, create a hollow, place 1 parmesan cube in the hollow, cover with a tablespoon of rice and shape into a ball. Repeat the process with the remaining mixture. Place the egg, flour and breadcrumbs in three shallow dishes. Toss the rice balls in the flour, then dip in the egg and finally roll in the breadcrumbs, pressing firmly on the crumb coating. Fill the pan approx. 3 cm deep with oil, heat up. Shallow fry the rice balls in batches over a medium heat for approx. 4 mins. all over. Remove and drain on paper towels.
  • Serve with:

    Dips for an aperitif or with tomato sauce for a main meal.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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