ARANCINI MUSSELS AND SOFIA BEER
Servings: 15 to 20 bites (20 to 25 gr) - Preparation and cooking: 50 minutes
Ingredients
- 1 bag of mussels, cleaned
- 500 ml (2 cups) Sofia beer
- 1 onion, chopped
- 30 ml (2 tbsp) olive oil
- 250 ml (1 cup) Arborio rice
- 500 ml (2 cups) vegetable broth
- 1 half lemon, juice
- 125 ml (1/2 cup) Parmesan cheese, grated
- 45 ml (3 tbsp) butter
- Salt and pepper to taste
The breading
- 250 ml (1 cup) flour
- 125 ml (1/2 cup) milk
- 3 eggs
- Breadcrumbs as needed
- Canola oil for frying
Preparation
- Cook the mussels in 250 ml of beer for 5 to 7 minutes, cover and shake often. When they are cooked, drain and collect the cooking juices. Chop them coarsely.
- In the boiling broth, add the mussel juice. Keep warm.
- Sweat the onion in the oil for 5 minutes. Over high heat, add the rice and stir for 3 minutes.
- Add the rest of the beer and let it evaporate.
- Over low heat, uncovered, stir in the hot broth, stirring with a spatula, until the rice absorbs each addition of broth.
- Off the heat, add to the rice, lemon juice, parmesan, butter and mussels. Season, let cool, set aside in a cool place.
- Preheat the fryer to 190°C (375°F).
- Arrange one plate for the flour, one for the milk and beaten eggs, one for the breadcrumbs.
- Form rice balls. Roll them in flour, then beaten egg, and breadcrumbs. Fry them. Serve hot.
