Il Cucinologo
EN

Arancini with Venere Rice, Chicken and Ginger

26/11/2023

Arancino is a classic dish of Sicilian cuisine and the idea of using Venere rice gives it a touch of originality and a unique flavor. Here is a version that combines the black and aromatic grain with chicken and ginger, ingredients that pair well due to their contrast of flavors.

Ingredients

  • 200 g of Venere rice
  • 200 g of chicken breast
  • 1 liter of chicken or vegetable broth
  • 50 g of grated Parmesan
  • 1 small onion, finely chopped
  • 1 clove of garlic, chopped
  • 2 cm of fresh ginger root, grated
  • 100 g of mozzarella, cut into cubes
  • 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 broth until it is well cooked and all the liquid has been absorbed. Let it cool.
  2. Meanwhile, cook the chicken breast in a little broth with a bit of salt and pepper until it is well cooked. Let it cool and then chop it finely.
  3. In a pan, sauté the chopped onion with the garlic and grated ginger until golden.
  4. Add the chopped chicken to the sauté and let it flavor for a few minutes. Let the mixture cool.
  5. In a large bowl, combine the cooled Venere rice, grated Parmesan, the chicken mixture and taste to adjust salt and pepper.
  6. Take a portion of rice and flatten it on your hand, then make a hollow and insert some mozzarella and some of the chicken mixture. Cover with more rice and form a ball or a cone, according to Sicilian tradition.
  7. Pass the arancini first in the flour, then in the beaten egg and finally in the breadcrumbs.
  8. Heat the oil in a pan and when it is very hot, fry the arancini until they are golden and crispy on all sides.
  9. Drain them on absorbent paper and serve hot.

Trivia

The use of Venere rice in this dish is an example of culinary fusion, since traditional arancini are often prepared 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, which adds a touch of elegance and particularity to this dish.