Spicy Merguez Arancini with Harissa Mayonnaise

Ingredients

• 300 g Arborio Rice (For the risotto)
• 1 L Chicken broth (Prepared from cubes or liquid)
• 1 unité Yellow onion (Medium, finely chopped)
• 30 g Butter (Divided into two parts)
• 100 ml Dry white wine (To deglaze the risotto)
• 50 g Grated Parmesan (Finely grated)
• 1 pincée Salt
• 1 pincée Black pepper
• 200 g Merguez (About 2 merguez, cut into small dice)
• 1 cuillère à soupe Fresh parsley (Chopped)
• 100 g All‑purpose flour (For coating)
• 2 unités Eggs (Beaten)
• 150 g Panko breadcrumbs (For an ultra‑crunchy coating)
• 1 L Peanut oil (For frying, high smoke point)
• 100 g Mayonnaise (Base of the sauce)
• 1 cuillère à café Harissa (North‑African chili paste)
• 0.5 cuillère à café Sweet paprika
• 0.25 cuillère à café Garlic powder
• 1 cuillère à café Lemon juice

Instructions

1. Prepare the risotto

   Melt 15 g of butter in the saucepan, add the chopped onion and sauté over medium heat until translucent (≈ 3 min). Add the Arborio rice, stir for 2 min to coat with butter, then deglaze with the white wine.

   Time: PT10M

2. Cook the risotto

   Add the hot broth ladle by ladle, stirring constantly. Wait for the liquid to be absorbed before adding the next ladle. Continue until the rice is al dente and creamy (≈ 18‑20 min).

   Time: PT30M

3. Finish the risotto

   Remove from heat, stir in the remaining butter (15 g), grated Parmesan, salt and pepper. Spread the risotto on a tray, cover with plastic wrap and let cool at room temperature then in the refrigerator for 30 min.

   Time: PT30M

4. Prepare the merguez filling

   Heat a small pan, cook the crumbled merguez until nicely browned (≈ 8 min). Add the chopped parsley, season lightly and set aside.

   Time: PT10M

5. Form the arancini

   With damp hands, take a small portion of risotto (≈ 40 g), shape into a disc, place ½ teaspoon of merguez filling in the centre, then close into a compact ball.

   Time: PT15M

6. Prepare the coating

   Set out three bowls: flour, beaten eggs, panko breadcrumbs. Roll each ball successively in flour, egg, then breadcrumbs, pressing lightly to adhere.

   Time: PT15M

7. Fry

   Heat the peanut oil in a deep fryer or pan to 180 °C. Fry the arancini in small batches, cook 3‑4 min until golden and crispy. Drain on paper towels.

   Time: PT15M

   Temperature: 180°C

8. Prepare the spicy mayonnaise

   In a bowl, mix the mayonnaise, harissa, paprika, garlic powder, lemon juice, salt and pepper. Adjust seasoning to taste.

   Time: PT5M

9. Plating

   Arrange the arancini on a serving plate, accompany with the spicy mayonnaise in a small bowl. Serve immediately while hot and crispy.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of Arborio Rice: Risotto rice, Round rice
• Instead of Chicken broth: Vegetable broth, Water + broth cube
• Instead of Yellow onion: Shallot, Green onion
• Instead of Butter: Olive oil, Margarine
• Instead of Dry white wine: White vermouth, Broth
• Instead of Grated Parmesan: Pecorino, Grana Padano
• Instead of Merguez: Spicy sausage, Chorizo
• Instead of Fresh parsley: Cilantro, Basil
• Instead of All‑purpose flour: Rice flour (gluten‑free)
• Instead of Eggs: Beaten egg + water, Aquafaba
• Instead of Panko breadcrumbs: Regular breadcrumbs, Crumbled savory crackers
• Instead of Peanut oil: Sunflower oil, Canola oil
• Instead of Mayonnaise: Homemade mayonnaise, Thick Greek yogurt
• Instead of Harissa: Chili paste, Hot paprika
• Instead of Sweet paprika: Smoked paprika
• Instead of Garlic powder: Fresh grated garlic
• Instead of Lemon juice: Apple cider vinegar

Equipment Needed

• Heavy‑bottomed saucepan
• Pan or deep fryer
• Mixing bowl (x3)
• Whisk or fork
• Wooden spatula
• Cooking thermometer
• Kitchen tongs
• Strainer or paper towels
• Parmesan grater (optional)
• Cutting board and knife

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Use panko breadcrumbs for an ultra‑crunchy texture.
• Lightly sprinkle Parmesan before frying for extra flavor.
• Cool the arancini on a rack rather than paper to avoid moisture.

Troubleshooting

Storage

Refrigerator: Store un‑fried arancini in an airtight container for 2‑3 days. Once fried, keep in the refrigerator for 1‑2 days, reheat in the oven.

Freezer: Raw balls can be frozen for 1 month. Fried arancini keep for 2‑3 months, reheat at 180 °C in the oven.

Room temperature: Do not leave at room temperature for more than 2 hours, risk of bacterial growth.

Make-Ahead Tips

• Prepare the risotto the day before and keep it in the refrigerator; shape the balls and freeze them raw.
• Spicy mayonnaise keeps for 3 days refrigerated in an airtight jar.