Black rice arancini with buffalo mozzarella and pesto


Total time: 1hr
Preparation Time: 60m

Servings
For 4 people


Nutritional Information

Contains 825 Kcal, 19g Protein, 51g Carbohydrates, 60g Fat


Ingredients

  • 1 tbsp olive oil
  • 0.5 dl white wine
  • 250 g Venere rice
  • 6.5 dl vegetable bouillon, hot
  • 125 g Mozzarellas di bufala campana (buffalo mozzarella)
  • 2 tbsp white flour
  • 1 eggs
  • 50 g grated Parmesan
  • 60 g black sesame seeds
  • 2 tbsp pesto alla genovese
  • oil for deep-frying

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Instructions

  • Heat the oil in a pan, add the black Venus rice and sauté, stirring, for approx. 2 mins. Pour in the wine and reduce completely. Stirring frequently, add the stock a little at a time so that the rice is always just covered with liquid, simmer for approx. 40 mins. Stir in the parmesan, allow to cool, then stir in the egg and flour. Cut the mozzarella into 8 cubes/pieces, mix with the pesto. To make the rice balls, place a tablespoon of rice in the palm of your hand, create a hollow, place one piece of mozzarella in the hollow, cover with a tablespoon of rice and shape into a ball. Make a total of 8 balls. Roll the balls in the sesame seeds. Heat the oil in a frying pan to approx. 170°C. Fry the rice balls in batches for approx. 4 mins. all over. Remove, drain on kitchen paper and keep warm.

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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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