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Black rice arancini with buffalo mozzarella and pesto
1 h 30 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 825
  • Fat about 60g
  • Carbohydrates about 51g
  • Protein about 19g
This is needed
This is needed for 4 people
Rice
  • 1 tbsp olive oil
  • 250 g Venere rice
  • 0.5 dl white wine
  • 8 dl vegetable bouillon (e.g. Fine Food Bouillon de Légumes)
  • 50 g grated Parmesan
Arancini
  • 1 eggs
  • 4 tbsp white flour
  • 125 g Mozzarellas di bufala (buffalo mozzarella) (e.g. Fine Food Mozzarella di Bufala Campana)
  • 60 g black sesame seeds
  • 2 tbsp basil pesto
Deep-frying
  • oil, for deep-frying
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And that's how it's done
And that's how it's done
Rice
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. 1 hour. Stir in the parmesan, allow to cool.
Arancini
Mix the rice with 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.
Deep-frying
Heat the oil in a frying pan to approx. 170°C. Fry the rice balls in batches for approx. 4 mins.. Remove, drain on kitchen paper and keep warm.