How much fresh parmesan? I'm cooking it and just realized it's not listed in the ingredients. :) Looking forward to replicating what we ate pretty much every night in Rome. Ha! Edit: I added 110g of finely grated parmesan reggiano (adapted from another risotto recipe I've used for suppli), and it was just right. I added about 1/4 tsp rubbed dry oregano and two crushed dried cayenne peppers trying to achieve the same flavor we got at our favorite slice shop, Eroi Della Pizza, just off Piazzale degli eroi north of Vatican City. Man, the stuff of dreams! I've not nailed it yet, but your tomato-forward risotto is closer than any i've tried yet. Props to you for the flour slurry instead of egg wash! THIS IS KEY. There's lots of different suppli, but the best all used this coating method, I'm sure, because it has the same crack and crunch i remember!
Is this a variation of the Sicilian arancini? Is so what is it’s origin? My mom made arancini every Christmas and she always shaped as a cone to symbolize a Christmas tree. Arancini is usually round the rest of the year.
I really do appreciate any of you hitting the LIKE button, SHARING this recipe or SUBSCRIBING to my channel! Thank you so very much :) goo.gl/WWsYyX 👽
Im watching this at almost 3 am and i'm yet again hungry because of your recipe. Good job!
Well, thank you so much for watching! And I guess..... goodnight! :)
Never too late for some fried rice balls?!? Haha
Looks incredible, as always.
Thank you so much for the comment and for watching. Really appreciated!
That's great!
Nice video
Thanks so much for watching!
@@MileZeroKitchen ok
How much fresh parmesan? I'm cooking it and just realized it's not listed in the ingredients. :) Looking forward to replicating what we ate pretty much every night in Rome. Ha!
Edit: I added 110g of finely grated parmesan reggiano (adapted from another risotto recipe I've used for suppli), and it was just right. I added about 1/4 tsp rubbed dry oregano and two crushed dried cayenne peppers trying to achieve the same flavor we got at our favorite slice shop, Eroi Della Pizza, just off Piazzale degli eroi north of Vatican City. Man, the stuff of dreams! I've not nailed it yet, but your tomato-forward risotto is closer than any i've tried yet.
Props to you for the flour slurry instead of egg wash! THIS IS KEY. There's lots of different suppli, but the best all used this coating method, I'm sure, because it has the same crack and crunch i remember!
Is this a variation of the Sicilian arancini? Is so what is it’s origin? My mom made arancini every Christmas and she always shaped as a cone to symbolize a Christmas tree. Arancini is usually round the rest of the year.
Hello, İ am not italian, but İ think that supplís and aracinis are similar, one from Rome the others are sicilian. !?
Can you make the pasta version ?
😎 that video is coming up soon!
That moment when you realise this guy has less than 2k subs...
...and still grinding it. 👽