Venus Rice and Fish Arancini

The Venus rice and fish arancini are a gourmet reinterpretation of the classic Sicilian arancino. Venus rice, with its distinctive black color and fresh-baked bread aroma, adds a touch of elegance and a unique flavor that pairs wonderfully with fish. Let’s see how to prepare them together.

Ingredients

• 300 g of Venus rice
• 500 ml of fish stock
• 200 g of fish of choice (for example, shrimps, cuttlefish, squids), already cleaned and cut into pieces
• 100 g of already cooked peas
• 1 small onion, finely chopped
• 2 tablespoons of extra virgin olive oil
• 1 glass of dry white wine
• Salt and pepper to taste
• Breadcrumbs for breading
• 2 eggs
• Flour, as needed
• Oil for frying

Preparation

1. Start by washing the rice under cold running water, then drain it well.
2. In a saucepan, lightly sauté the chopped onion in the extra virgin olive oil. Add the Venus rice and toast it for about one minute.
3. Deglaze with the white wine and let it evaporate.
4. Add the hot fish stock, a little at a time, continuing to stir until the rice is cooked (it will take about 30-35 minutes). Venus rice requires more time compared to white risotto rice to cook thoroughly.
5. Halfway through cooking, add the diced fish and peas, adjust the salt and pepper, and continue cooking.
6. Once cooked, if you want a more intense flavor, you can add some chopped parsley. Let the risotto cool on a wide surface.
7. When the risotto has cooled down, form balls with damp hands, roll them in flour, then in beaten egg, and finally in breadcrumbs.
8. Heat abundant oil for frying in a pot and when it’s hot, fry the arancini until they are golden and crispy. Let them drain on paper towels after frying.
9. Serve the Venus rice and fish arancini hot.

Curiosity

Arancini, whose origin can be traced back to Sicily, are one of the icons of Italian street food. Their name derives from their shape and color, which resemble small oranges. The classic version features a filling of meat sauce, peas, and mozzarella, but there are many regional and modern variations, like the one I have described to you.