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.
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”.
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!
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.
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.
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
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.
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...
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.
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
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.
Jokes on you we are making oranges! 🍊
I meant to tell you, I like your kitchen and love your set up station.
Speaking of rice balls I love doughnuts jelly filled are my favorite nothing beats a jelly filled doughnut.
Very unrelated to cooking but I'm really happy to see a new video from you.
You made this so easy.I can't wait to try this one. Thanks for sharing
Love a good rice ball. My Nonna always put peas in her arancini, but I'm not sure how traditional that is. Could be a regional thing.
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”.
Very Sicilian, and so very delicious!
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!
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.
Since I play non-stop cooking vids throughout my 18-hour workday, I don't know how this channel has escaped my notice until now. I'll be back.
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.
Great recipe, thank you
My pleasure
Have you ever considered a segment where viewers submit their recipes for you to improve on?
Frank. You're a gem. You've taught me so much.
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
😮looks so yummy ❤
Thank you 😋
Thanks Chef Frank! They look so delicious! You're making me hungry! Must try this with Arborio Rice! Much Love to you! ♥️♥️♥️💋💋💋🌸🌷🌸
Almost at 100k subs!
Almost
Almost
thank you chef
Great presentation, good advice and looks like a great outcome. I enjoyed it all!
Awesome video man 😎
Glad you enjoyed it
I only had Italian panko, so I blitzed 'em in my Vitamix. Followed the rest of the recipe and cooked in the air fryer. Outstanding!
Never heard of this dish but seems like I'll be making it. Great video ♥️
This looks absolutely delicious!
I love arancini with ragu`. I always get excited when you do italian and spanish dishes. Keep em comin!
I love all ur recipe
Fried risotto and cheese, what's not to like? Thank you!
I mean this in the most respectful way possible, Chef Frank is one heck of a handsome guy.
Love ya frank great chef!
lol "buy real parmesan, not the dust on the shelf"
Words to live by
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.
Your video very enjoyable. I make my risotto in a pressure cooker it's fool proof.
It doesn't matter what kind of rice you as long as you do it right.
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.
Chef frank plants his own rice.
I live for Frank’s Thumbnails
Deff found a new mentor.
Parmesean+Pecorino+Provolone+ Mozzarella= Cheese Bomb 💣 😋
YuM'ME!!!
Yes super cheesy
Its AWESOME!
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.
Flowwy is the best word.
YESSSS FINALLY!!!!!!
Yum!
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!
What are they called? Sounds delicious.
Yummy
Would be amazing with bacon pieces and chives
Better known as suppli
Yum! Italian hush puppies.
i made them with pepperoncini instead of pepper and anchovies on the outside for the saltiness
Just a note, "number 30 spoon" is simply a 30ml/g spoon. Which, for Murican peoples, yes, is roughly an ounce (28,35g)
Frank: Alright, first where gonna boil the Rice in some italian Virgin blood to make them authentic italian!
he went to asia to farm his own rice thats why it looks so good
The traditiolly way of making it is to us a filling in the rice
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!
bruh i connected this to my sisters tv now i am just spmaming hello this is franks and your withh protcooks
Thanks for the great video. I've been wanting to make these for a while now. I was wondering, what would be a good sauce to dip them in?
In Italy Arancini are eaten without dipping them in sauce, they have a lot of flavour and creamyness on their own so there's no need of any sauce
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.
Something with a little acidity. To cut the richness of the cheese.
Can it be served as a starter
Yes!
@@ProtoCookswithChefFrank thanks
Do you have any tips for someone that just started using stainless steel cookware?
Stainless cookware is great because it doesn’t need and special care. It is durable, easy to use and care for. Use it like you would any other pan.
“And we stir”
I kinda wanna try this in an air fryer. How would that change my cooking time or temp?
You could always consult
with Mr. Google.
He knows everything. 🤣
I have never used an air fryer. So can’t help.
Need me onigiri now
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...
Little oranges = rice balls
Right? 👏
Never argue with an Italian
Can these be made using an air fryer?
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.
illusion: nice balls XD
Hello Mr. Chef ... You need to wash ur rice first 😅😂😅😅😂
For next april fools Frank should make one of those videos where they cook using nothing, but air or something like that.
Nothing wrong with fried risotto with cheese in the middle.
😅
Did you try the recipes?
Hi
Accidentally spelled Nice Balls instead of Rice Balls, but anyway thank you!
The best thing to do is say “Arancini” (with the original name) and there is no problem. 😉
@@aris1956 you didn't get the joke, but it's alright!
love ya, great video as always
but please...temperatures always in °C
I always forget temperature. 160-165 C to fry
Это не аранчини, далеко нет. Напишите в поисковике «Аранчини» и узнаете как правильно готовить
When are you gonna let me on the show chef 😜
Sorry the really arancini is a sicilian has Ragu peas piece of mozzarella in the middle it probably is your personal recipe
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
Is that the Holy Spirit on your apron?
It’s an apron made by Bragard to support chefs. It’s a take on a Picasso drawing with a chef hat on it.
These are not arancini at all. Riceballs or supplì is better to name them.
Frank please don't do that.....totally wrong procedure.....please come in Sicily and you will understand,.....