Recommendations · Wine and food

Arancini with Bellussi Prosecco Superiore Valdobbiadene DOCG

Deep-fried risotto balls with a heart of mozzarella, crisp outside and melting inside. Prosecco is the kind of bubbles that keeps fried food cheerful instead of heavy.

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Bottle of Bellussi Prosecco Superiore Valdobbiadene DOCG, wine

From the shelf

The bottle

Bellussi Prosecco Superiore Valdobbiadene DOCG comes from the Veneto in Italy and is made from the prosecco grape. The wine is 11 percent ABV and the bottle holds 75 centilitres. The aroma is fresh and delicate with nuances of green apple and exotic fruit; the taste is fresh and fruity with a subtle touch of sweetness.

Bellussi Prosecco Superiore Valdobbiadene DOCG

The combination

Why this works together

Frying fat lingers in the mouth, and carbonation dissolves it. The bubbles lift the fat off the tongue and the acidity of the wine finishes the job, so every next arancino tastes like the first. On top of that, prosecco is low in alcohol: at 11 percent by volume the glass stays light next to a dish that is already substantial. The subtle sweetness catches the salt of the Parmesan cheese: a little residual sugar against salt makes both milder.

At the table

The dish

  • Before 4 people
  • Ready in 1 hour and 15 minutes, plus 2 hours chilling
  • Type starter

What you need

  • 300 grams risotto rice
  • 900 millilitres chicken stock
  • 1 onion
  • 40 grams of butter
  • 80 grams of grated Parmesan cheese
  • 125 grams mozzarella
  • 3 eggs
  • 100 grams of flour
  • 200 grams of breadcrumbs
  • 1 litre sunflower oil for frying
  • 1 sachet of saffron threads
  • salt and freshly ground black pepper

How to make it

  1. Finely chop the onion and soften it in half of the butter. Stir in the rice and fry for two minutes until translucent.
  2. Add the warm stock one ladleful at a time and keep stirring until the rice has absorbed the liquid. Dissolve the saffron in the last spoonful of stock. Allow about eighteen minutes.
  3. Stir the rest of the butter and the Parmesan cheese through the risotto and season with salt and pepper. Make it firmer than you would eat it: it has to be shapeable later.
  4. Spread the risotto out on a plate and let it cool. Then put it in the fridge for two hours.
  5. Cut the mozzarella into one-centimetre cubes and pat them dry.
  6. With wet hands, shape twelve balls the size of an egg. Press a cube of mozzarella into each ball and close it up again.
  7. Beat the eggs. Roll the balls through the flour, then through the egg and finally through the breadcrumbs. Do this twice with the breadcrumbs for a sturdier crust.
  8. Heat the oil to 175 degrees and deep-fry the arancini in batches of four for four minutes until golden brown. Let them drain on kitchen paper and serve them immediately.

In the glass

Serving

Serve the wine at 6 to 8 degrees in a tulip-shaped glass and not in a coupe, because in a coupe the fizz is gone at once. Keep the bottle in the cooler during the meal: when warm, prosecco turns sweet and flat.

All about Bellussi Prosecco Superiore Valdobbiadene DOCGBack to Recommendations from ’t Bockje

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