I honestly thought you'd be making onigiri here because it's April 1st lol that being said, I have another observation. most Itlian comments are satisified, you did not say (this is the right way and all other ways are wrong), you respected all methods and showed your preference. if I would ever work in a restaurant I would love to work under you, sure cooking experience is good and all, but mostly to learn more from your Character and grow as a person.
I put black pepper in almost everything. The French like to put white pepper in their white sauces, but I'm like, nah. When I don't have time to cook something nice, and I have a can of Spaghettios, I put in a bunch of black pepper and a few glugs of olive oil. They are much improved in this way.
Wow, I just made Risotto for the first time last night and have a little leftovers. Was thinking about seeing how to make Aracini. Since you happened to post a video, I guess it's what I'm making tonight!
Arancini are a Sicilian specialty and in Sicily it is customary to put ragù, cheese and peas. But they often vary in the same region even from area to area. PS: The classic shape of the Arancini is a bit different from how he did here in the video. They are a little bit bigger and they are somewhat “pear-shaped”.
I had these in Rome (Suprizo/Arancini) and they were great street food snacks between meals and delicious. Thank you. Can't wait to make some for myself. Nice clear instructions. Thank you
Tip, if you like a good crunch that lasts on your Arancini do the following. Blitz up panko bread crumbs in a high speed blender like a bullet to a fine powder, blitz so they are about the size of normal regular non panko bread crumbs maybe a little finer then proceed as normal with the breading and frying. The panko fries up nice a crunchy and stays crunchy longer. If you don't blitz the panko the texture is too rough and coverage is spotty, you can also vary the texture and flavor by mixing in some normal bread crumbs but hey that is just you cooking isn't it. Awesome recipe, thanks for sharing.
This is literally the first thing we ate when we moved to Sicily 4 years ago, so arancini will **always** have a special place in my heart (that and cannoli 😋 )!!! 💜💜💜 But, is there really such a thing as "too much cheese," Chef?! I actually prefer to shape them into triangular prisms like yakionigiri for frying. This gives them wide sides for ease of turning in shallow oil, especially when cooking with young children.
So excited to see this as I’ve been planning to make them. I’ve got some leftover saffron risotto so making that into some arancini is going to be exciting.
Flowy, lol. No such thing as to much cheese. Ever. First time I'm seeing your vids. You're super easy to watch and it's very apparent that you know what you're doing. Where can one buy these delectable looking morsels of creamy deliciousness? PS Black pepper is a must.
Dude, awesome! Did you know that Chihuahua, México gave birth to one of those Asian knock- off dishes? It's also rice balls, like the nigiris, but these are stuffed with avocado, cream cheese, and fish, shrimp, meat and other things. And just like aranginos, they are breaded and fried. They are actually awesome!
It's fine putting black pepper in the rice. However, those are supplì, not arancini. The former is made in center Italy, while arancine (as they are known in Palermo) are from Sicily and they have an outer layer made of saffron risotto (and black pepper) and the inner core has the condiment of your choice, from ragù (the most traditional one) to cheese to veggies. ;)
I agree with Giuseppe, usually there are two kind of "famous" arancine in our country (he said right, in Palermo): with "carne" (bolognese souce or ragù) or with "burro" (besciamella, parsley, diced ham and mozzarella) and the rice it's just plain, without any cheese in there, just boiled with salt, pepper, Safran, butter and bayleaves - if I'm not mistaken 2.2lt water per 1kg rice and cook till the water is evaporated. This is how we make them in our family :) however I enjoyed the video, you are the best for me, grande chef!
Typically they're eaten "dry", but if you wanted to, i'm almost 100% sure any thick tomato based sauce would be a pretty good fit, just like your standard marinara. cheese and tomato ist just a very classic fit, especially for western tastes. if that sounds boring to you, you could cook down some anchovies with olive oil, some tomatoes, garlic and onion, and make a type of chutney.
I am sure they can be but this is a huge recipe for an air fryer. Maybe try making a half or quarter batch. You can always blitz panko in a food processor to ensure crispiness or just leave it as is.
Check out YT: Diaries of a Master Sushi Chef Hiroyuki Terada. Especially some of his old vids. The cameraman is Charles Preston, who has his own channel. He is the Guinness Book of World Records holder for most slices of a carrot while BLINDFOLDED. GR was there. His knife skills are amazing. WARNING! If the vid says CAUTION, WARNING or GRAPHIC, check your gag reflex out the door, and put your learning/chef-in-training hat on. Just saying...
These are NOT arancini. Just some risotto-made rice balls. Rice made incorrectly, no filling inside and overkill on the cheese. I’ve eaten arancini in Rome, ramacca Sicily, Melbourne Australia, Toronto Canada and even in many cities in the USA. My mom from Sicily never made them like this either. Again, these don’t even resemble arancinis and should never be called arancini! I guess that’s your spin on it and it’s what you like to make.
That's not arancini, arancini have stuffing inside, like regular peas and mozzarella, yours I'm sure they ar d delicious, but rice balls , not arancini , should read regularly sauce, not regular
