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Arancini with Venere rice, chicken, and ginger

26/11/2023

The arancino is a classic dish in Sicilian cuisine, and the idea of using Venere rice adds a touch of originality and a unique flavor. Here’s a version that combines the aromatic black grain with chicken and ginger, ingredients that pair well together due to their contrasting flavors.

Ingredients

  • 200 g of Venere rice
  • 200 g of chicken breast
  • 1 liter of chicken or vegetable stock
  • 50 g of grated Parmesan cheese
  • 1 small onion, finely chopped
  • 1 clove of garlic, chopped
  • 2 cm of fresh ginger root, grated
  • 100 g of mozzarella, diced
  • 2 eggs
  • Breadcrumbs as needed
  • Flour as needed
  • Salt and pepper as needed
  • Oil for frying

Preparation

  1. Cook the Venere rice in the chicken or vegetable stock until it is well cooked and all the liquid has been absorbed. Let it cool down.
  2. Meanwhile, cook the chicken breast in a little broth with some salt and pepper until it is well cooked. Let it cool down and then chop it finely.
  3. In a pan, sauté the chopped onion with the garlic and grated ginger until golden brown.
  4. Mix the chopped chicken into the sauté and let it flavor for a few minutes. Let the mixture cool down.
  5. In a large bowl, combine the cooled Venere rice, grated Parmesan, and chicken mixture and taste to adjust for salt and pepper.
  6. Take a portion of rice and flatten it on your hand, then make an indentation and insert some mozzarella and some of the chicken mixture. Cover with more rice and form into a ball or a cone, according to Sicilian tradition.
  7. Roll the arancini in flour, then in beaten egg, and finally in breadcrumbs.
  8. Heat oil in a pan and when it is hot, fry the arancini until they are golden and crunchy on all sides.
  9. Drain them on paper towels and serve hot.

Curiosity

The use of Venere rice in this dish is an example of culinary fusion, as traditional arancini are often made with risotto rice such as Arborio or Carnaroli. Venere rice is an Italian rice of Piedmontese origin, known for its characteristic black color and slightly nutty flavor, adding a touch of elegance and uniqueness to the dish.