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.
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.
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.