Spicy Merguez Arancini with Harissa Mayonnaise
Recipe by Norbert Tarayre
Crispy risotto balls, stuffed with a flavorful filling of spicy merguez, fried to perfection and served with a harissa‑spiked mayonnaise. Inspired by an appetizer enjoyed at Meida in Saint‑Ouen, this dish combines the Italian heart of arancini with the heat of Moroccan merguez.
MediumItalianServes 4
Printable version with shopping checklist
Source Video
1h 10m
Prep
1h 5m
Cook
16m
Cleanup
2h 31m
Total
Cost Breakdown
Total cost:$18.95
Per serving:$4.74
Critical Success Points
- • Cooking the risotto to the right texture
- • Complete cooling of the risotto before shaping the balls
- • Properly sealing the filling inside the arancini
- • Maintaining the oil at 180 °C during frying
Safety Warnings
- • Frying oil reaches very high temperatures; handle with tongs and a thermometer.
- • Never leave the oil unattended.
- • Use kitchen gloves to handle hot arancini.
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