Arancini di Riso Venere e Pesce
Category: Appetizers
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Black Venere Rice | 300g |
| Shallot | 1 |
| White Wine | 50ml |
| Rice Starch | 2 tbsp |
| Extra Virgin Olive Oil | to taste |
| Salt | to taste |
| Fish Stock | to taste |
| Black Pepper | to taste |
| Shrimp | 200g |
| Langoustine | 200g |
| Red Mullet (Triglie) | 200g |
| Green Peas | 150g |
| Garlic | 1 clove |
| Sesame Seeds (Black) | to taste |
| Peanut Oil | for frying |
Instructions:
-
Prepare the Fish: Begin by cleaning the fish. For the shrimp, carefully detach the head, legs, and peel the shell. Keep these parts aside for making the fish stock (fumetto di pesce). Remove the black intestine from the shrimp with tweezers. Clean the langoustines by removing the heads and cutting the shell to extract the flesh, ensuring you also remove the intestine. For the red mullet, either use pre-cleaned fish or open the fish to remove the internal organs. Cut through the top of the fish near the head and fillet it carefully. Use tweezers to remove any bones from the fillets. Once cleaned, finely chop the shrimp, langoustines, and red mullet. Set the fish aside for later use.
-
Cook the Black Rice: In a pan, finely chop the shallot and sauté it in extra virgin olive oil over low heat, being cautious not to burn it. Once softened, add the black Venere rice and toast it lightly for about 5 minutes. After this, pour in the white wine and allow it to absorb. Stir the rice occasionally to ensure even cooking. Keep adding fish stock as needed, allowing the rice to cook gently. Add salt and pepper to taste.
-
Prepare the Fish Filling: In another pan, heat some extra virgin olive oil and gently fry a clove of garlic until golden. Then, add the finely chopped fish mixture (shrimp, langoustine, and red mullet). Season with salt and pepper to taste, allowing the fish to cook gently. Add the green peas and cook for an additional 2–3 minutes. Remove the pan from the heat and set the mixture aside.
-
Form the Arancini: Once the rice is cooked, allow it to cool slightly. In a bowl, lightly beat the eggs and prepare the black sesame seeds. Take a spoonful of rice and place a small amount of the fish mixture in the center. Carefully mold the rice around the filling, forming a compact ball. Continue forming arancini with the remaining rice and fish mixture.
-
Coat and Fry: Roll each rice ball first in the beaten eggs, then coat it with black sesame seeds, ensuring an even coating. Place the arancini on a tray lined with paper towels to absorb excess oil. Heat the peanut oil in a deep fryer or large pan, and fry the arancini in batches until golden and crisp, approximately 3–4 minutes. Remove from the oil and place on paper towels to drain.
-
Serve: Serve the arancini hot or at room temperature for a delightful appetizer, perfect for any occasion.
Enjoy your Arancini di Riso Venere e Pesce, a delightful blend of rich flavors from the black Venere rice and fresh seafood. The crispy outer sesame coating and the tender filling inside make these a unique and elegant starter that will impress your guests!
