Black rice arancini with parmesan
Ingredients
for 25 pieces
| 1 tbsp | olive oil |
| 1 | onion, finely chopped |
| 250 g | Fine Food black rice |
| 1 dl | Prosecco |
| 7 dl | vegetable bouillon, hot |
| salt and pepper to taste | |
| 1 | egg, beaten |
| 70 g | grated Parmesan |
| 250 g | Parmesan by the piece (approx. 1 cm large cubes) |
| 1 | egg, beaten |
| 4 tbsp | white flour |
| 100 g | breadcrumbs |
| oil, for deep-frying |
How it's done
Black rice
Heat the oil in a pan. Sauté the onion. Add the rice and sauté until translucent, stirring constantly. Pour in the prosecco, 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 hr., season, allow to cool slightly. Mix the egg and parmesan into the lukewarm rice, leave to cool.
Arancini
Cut the cheese into 25 cubes (approx. 1 cm each). Place 1 heaped tablespoon of rice in the palm of your hand, create a hollow, place 1 cheese cube in the hollow, cover with 1 tbsp of rice and shape into a ball. Repeat the process with the remaining mixture.
Crumb coating
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, press firmly on the crumb coating.
To deep-fry
Fill a pot to ⅓ with oil and heat it to approx. 170°C. Deep-fry the rice balls in batches for approx. 4 mins. Remove, drain on kitchen paper and keep warm.
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