Smoked Mussel & Cream Cheese Stuffed Arancini with Nap Sauce
Golden on the outside, irresistibly creamy on the inside.
Serves: 4 as a starter
Preparation time: 30 minutes, plus chilling
Cooking time: 35 minutes
Ingredients:
Arancini
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup arborio rice
• 1/2 cup dry white wine or vegetable stock
• 3 cups warm vegetable or fish stock
• 1/2 cup finely grated Parmesan
• 2 tbsp butter
• Salt and black pepper
• 200g smoked mussels, drained and finely chopped
• 150g cream cheese, softened
• 1 tbsp chopped parsley
• Finely grated zest of 1 lemon
To crumb and fry
• 1/2 cup cake flour
• 2 eggs, beaten
• 1 1/2 cups panko breadcrumbs
• Vegetable oil, for deep-frying
Nap sauce
• 1 tbsp butter
• 1 tbsp cake flour
• 1 cup milk, warmed
• 1/2 cup cream
• 1/4 cup finely grated Parmesan
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• Salt and white or black pepper
To serve
• Fresh herbs and lemon zest
How To Make Smoked Mussel & Cream Cheese Stuffed Arancini with Nap Sauce
1. Heat the olive oil in a saucepan and cook the onion for 4-5 minutes until soft. Add the garlic and cook for 30 seconds.
2. Stir in the rice and cook for 1 minute. Add the wine or stock and stir until absorbed. Add the warm stock one ladle at a time, stirring until absorbed before adding more, until the rice is tender and creamy.
3. Stir in the Parmesan and butter, season, then spread the risotto on a tray. Cool completely and chill until firm.
4. Combine the smoked mussels, cream cheese, parsley and lemon zest. Season lightly.
5. With damp hands, flatten a heaped tablespoon of risotto in your palm. Add a teaspoon of filling, enclose it with the rice and roll into a ball. Repeat with the remaining mixture.
6. Coat each ball in flour, beaten egg and panko. Chill for 15 minutes while heating the oil to 175°C.
7. Fry the arancini in batches for 3-4 minutes until crisp and golden. Drain on kitchen paper.
8. For the nap sauce, melt the butter, stir in the flour and cook for 1 minute. Gradually whisk in the milk and cream. Simmer until smooth and lightly thickened, then stir in the Parmesan, mustard and lemon juice. Season to taste.
9. Spoon the sauce onto each plate, arrange the arancini on top and finish with herbs and lemon zest.