Black rice arancini with buffalo mozzarella and pesto

Black rice arancini with buffalo mozzarella and pesto

Total: 1 hr | Active: 1 hr
Nutritional value / people: 825 kcal
, Fat: 60 g
, Carbohydrate: 51 g
, Protein: 19 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

1tbsp olive oil
250g Fine Food Riso venere
½dl white wine
6 ½dl Fine Food Bouillon de légumes, hot
50g grated Parmesan
1 egg
2tbsp white flour
125g Fine Food Mozzarella di Bufala Campana
2tbsp Fine Food Pesto con Basilico Genovese D.O.P.
60g black sesame seeds
oil for deep-frying
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How it's done

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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