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Arancini di Riso Venere con Parmigiano (Black rice arancini with parmesan)
50 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 139
  • Fat about 8g
  • Carbohydrates about 12g
  • Protein about 4g
This is needed
This is needed for 25 piece
Black rice
  • 1 olive oil
  • 1 onions, finely chopped
  • 250 g Venere rice
  • salt and pepper to taste
  • 1 dl Prosecco
  • 5 dl vegetable bouillon
Arancini
  • 1 eggs, beaten
  • 70 g Parmesan, grated
  • 25 g Parmesan by the piece, cut into approx. 1 cm cubes
  • 4 tbsp white flour
  • 100 g breadcrumbs
  • oil, for deep-frying
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And that's how it's done
And that's how it's done
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.