Arancini in a Moroccan-inspired tomato butter sauce

Who doesn’t love Italian food? When I watch movies with Italian families in them, it reminds me a lot of my Moroccan family: the huge feasts with the enormous portions of food, the hugs and kisses, the loud talks and laughs….

After watching a TV series about an Italian family in New York in the 50’s, I was left homesick, hungry and inspired. I decided to incorporate North African pantry staples like preserved lemons and Arissa into the sauce. The sauce came out creamy, sweet and tangy. I served the crispy Arancini on the sauce with a dollop of sour cream.

For the risotto:

•  1 cup Arborio rice

• 1 tsp. salt

• ½ tsp. Black pepper

• ½ cup white wine

• 2 cups chicken broth

• 8 tbsp. butter

• 2 garlic cloves, crushed

• ½ cup grated parmesan cheese or Pecorino cheese 

Making the risotto:

1. In a wide skillet, melt 4 tbsp. of the butter and add the garlic. Saute for 40 seconds and add the rice and salt.

2. Fry the rice for 1-2 minutes and add the wine. Cook till absorbed.

3. Add half cup of the broth,  Cook, stirring frequently, until stock is almost absorbed, about 4 minutes. Repeat with the rest of the chicken stock, ½ cup at a time, about 16-18 minutes.

4. Stir in the rest of the butter and the cheese. Mix well. Remove from heat and let it cool off. Make the sauce in the meantime.

For the sauce:

• 35 grape tomatoes

• 2 leaves of sage 

• 4 slices of preserved lemons

• 10 tbs. Butter

• Salt and pepper

• 1 tsp. Arissa

Making the sauce: 

1. Melt 6 tbsp. butter in a large skillet over medium-high  high heat. Add garlic and cook, stirring constantly (about 30 seconds).

2. Add the tomatoes, sage, salt and pepper, Arissa and lemon and bring to a gentle boil. 

3.  Reduce heat to medium-low and simmer for 20 minutes. 

4. Remove from heat and transfer to a food processor. Grind. 

5. Transfer to a strainer to get a very creamy and smooth sauce. Set aside. 

For stuffing and frying the balls:

• Mozzarella cubes (I used ½ cup shredded mozzarella mixed with 2 tbsp. Ricotta)

•  3 separate bowls- 1 with 2 beaten eggs, 1 with flour and 1 with breadcrumbs 

• Oil for deep frying 

1. Take about 2 full tablespoons of the rice and gently flatten it into a disc using the palm of your hand. Put a mozzarella cube in the center and start closing it, forming a ball. Set aside on a parchment paper and repeat. 

2. Heat the oil.

3. While it’s heating, dip each ball in flour first, then in the eggs and breadcrumbs. 

4. Fry for 3-4 minutes till the balls are golden brown. 

Assembling the dish:

Pour ¾ cup of the tomato butter sauce into a deep plate. Place 3 Arancini balls on top. Garnish with a dollop of sour cream.

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