for 4 person

Rice

1 tbsp	olive oil
250 g	Fine Food Riso venere
½ dl	white wine
8 dl	vegetable bouillon (e.g. Fine Food Bouillon de Légumes)
50 g	grated Parmesan

Arancini

1	egg
4 tbsp	white flour
125 g	Mozzarellas di bufala (buffalo mozzarella) (e.g. Fine Food Mozzarella di Bufala Campana)
2 tbsp	basil pesto
60 g	black sesame seeds

Deep-frying

oil, for deep-frying

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.

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