Arancini | Basics with Babish

My playlist of preferred cooking tunes, Bangers with Babish!

[peterdumpel]

It's great he finally decided to make the o.g. italian jelly filled doughnuts <3

[tlah]

My family has always made arancini's lesser-known cousin - suppli - which is risotto cooked like regular rice, mixed with a handful of Parm and Romano, and a fairly sweet homemade Sunday gravy, then stuffed with a small block of fresh mozzarella that gets gooey and stringy as it fries (the "surprise" to the "suppli!")

[chrishack]

Hi Babish,

I most likely speak for many people that view this channel but I am truly grateful for all of the knowledge and inspiration your have given. I have gone from no knowledge of cooking, making basically scrambled eggs, and chicken and rice in college, to making almost all of my meals from scratch 5 years later. The amount of joy from cooking I have brought to myself and others is insurmountable. I am truly grateful for the knowledge you have been able to pass. This blessing of knowledge will most definitely have an impact on generations to come. Please, please never stop.

[andrearigano]

I'm from Catania (Sicily) the version alla Norma is a specialty of my city, based on pasta alla Norma. All in all you did it well, maybe a tip to avoid having so much bland rice, better mix some of the sauce with the rice in addition to the filling, so every bite will somehow have that flavor.

[vaishnavikasturirangan]

as someone from South India, seeing rice being breaded and deep fried is terrifying and yet something I want to try maybe

[Nypotet]

Sicilian here. I gotta say that this recipe is more legit than many of other ones portrayed by Italian cooking channels, you did your homework thoroughly. The only nitpicks I have are the lack of saffron and/or sauce in the rice to make it more colorful and flavourful, and the batter, which usually is a thick mix of water, flour, and (in a low ratio) eggs. Great content as always!

[scottmyers]

I've had Arancini only once and it's tied to 2 memories. One is it was delicious and two getting lost on Sicily driving back from Agrigento right after eating it.

[CheeseWithMold]

Tried making these with leftover risotto a couple days ago. Definitely a bit tough to get the size and frying time right to make sure the inside is hot when you go to eat it.

[junkers]

You made Arancini as part of the Risotto basics episode years ago, and I still use that guide to make my risotto

[thedripdrop]

One of my favorite dishes! Worked with a chef that made osso buco arancini. They were amazing!

[TripleMMusic]

Vince AND Kendrick! This man really does have impeccable taste.

[Greenscyth]

I use to get this a lot at a local family owned place I worked across the street from. You always had to call ahead so they had time to make it, and it always hit the spot.

[octane]

Arancini is probably my favorite. My step-grandfather is Sicilian and was a chef. The basic ragu was how he made his (though his arancini were always round, not the cone shape). One thing he did was add a cube of cheese into the rice. It wasn't mixed in or distributed through the rice, but it was nice to find that chunk of cheese (I think it was parm) in the rice.

[KidKryptid]

So something that I make every Christmas for family is rice pudding arancini. It's so tasty and highly suggest everyone try!

[sonofpears]

Great video, I’ve loved arancini ever since my trip to Italy a few years ago

[Bynokie]

I love Arancini. I worked in a restaurant that made them fresh everyday for an appetizer. We used a more puck shaped design which made it easier to store in layers for the day and made the filling easier to bring to temp. To this day, still my favorite way to enjoy Risotto.

[introvelo]

Hi from Italy!
Fun fact: "alla Norma" is probably connected to the opera play "La Norma" by Vincenzo Bellini who was born in Catania. One of the first time Nino Martoglio (a opera and theater director who also lived in Catania) ate pasta alla Norma (at the time was only pasta with eggplants, no specific name), the sauce was so spot on that he had exclaimed "It's a Norma!" like the famous opera play. From that point, the pasta condiment was call "alla Norma".

[CobaltDegrees]

The cone-like ones look almost like Brazilian coxinha!!
I would LOVE to see you guys do a coxinha episode one day. Not enought Americans know about them but they seem right up y'all's alley!

[DForDelecTable]

These look awesome! Loved the cubecini 😄 I've been looking for more recipes that use aubergine, thank you! 😋

[Morrigan]

They look beautiful and delicious! Just one thing though: in Italy, the rice used for the Arancini is almost always flavoured with saffron! Also, there are many variations for the stuffing, and the most popular one (and my personal favourite) is with ham and cheese