Arancini | Basics with Babish

[@vaishnavikasturirangan8914]

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

[@hellfish2309]

The rice is different texture than most recipes from India

[@pacificcoastpiper3949]

Mochi is fun too. They pound it into a taffy like dough

[@DrunkGeko]

While i'm italian i'm not Sicilian so don't quote me on that as we don't make this recipe where i'm from but... Arancini as far as i know are mostly just a recipe you make to use leftover rice

[@waffles4322]

As an American I can promise you, everything tastes better when it's deep fried ❤

[@KentGoSuzuki]

@@tynj4173 bruh, you’re from NJ and never had arancini balls?

[@peterdumpel5729]

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

[@SeraphimCramer]

Frankly, arancini are probably closer to donuts than onigiri since at least arancini are fried.

[@AceJackal253]

What a callback

[@Davey647Returns]

These donuts are great! Jelly filled are my favorite! Nothing beats a jelly filled donut!

[@alexepul]

I get that reference!

[@AndrewAce.]

HAHAHAHAHA!

[@tlah123]

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!")

[@djgulia3656]

This is what my family makes, but we use regular Carolina rice not risotto, and a meat sauce, beef not pork and skip the peas. I don’t like meat in my rice balls so I get extra mozzarella.

[@shadow_entity9191]

Suppli sounds like a Swiss guy saying "soup" in German.

[@alessandromassimo5717]

@@djgulia3656 supplì are from rome and the original one is with tomato sauce and chicken giblet.

[@max_meliani]

So these ones are the offspring of arancini and croquetas?

[@sharenec6347]

Ooh this is what my family makes just when we have left over risotto. So we make the risotto normally with a little extra to make this! Thank you for the name

[@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!

[@tizianomiserendino9742]

I would also argue that the cone shaped ones usually are called arancini and feature mozzarella on the inside, while the round ones are called arancine, and depending whether you go to the North or South of Sicily, you are gonna find mainly one or another

[@nicolocapobianco3845]

The recipe and tecniques look nice but I think he got the ragù wrong, also no peas (though maybe peas are used only in Catania)

[@Nypotet]

@@nicolocapobianco3845 he added the peas afterwards (I doubt they were fully cooked by just frying tho). The peas are used here in palermo too

[@fieramiraculorum2753]

Also for the ragù it's better to use tomato extract/tomato paste, too watery otherwise for a filling

[@RotheAlien]

@@nicolocapobianco3845 MANCAVANO I PISELLI sono così triste

[@chrishack6690]

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.

[@andrearigano4594]

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.

[@D71219ONE]

This is like the forbidden onigiri. 🍙

[@troger6895]

That's exactly what I thought! Italian onigiri

[@bobbobson2291]

Forbidden jelly filled doughnut

[@stefanozappella6284]

(Im italian) "And if my grandma had wheels she would have been a bike"

[@gyrozeppeli7813]

Blursed onigiri

[@alexbrewer4570]

Italian onigiri made from a Scotsman's description.

[@TripleMMusic2014]

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

[@junkers38]

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

[@NadiaSeesIt]

It's okay for him to make dedicated videos for things and you can use what you prefer. Your comment isn't really necessary

[@kaelynsung8227]

@@NadiaSeesIt I don’t think their comment was meant to be critical

[@_waymin]

@@NadiaSeesIt mad for what

[@RoseRedRoseWhite]

@@NadiaSeesIt irony...

[@junkers38]

@@kaelynsung8227 it wasn’t

[@scottmyers6441]

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.

[@PhonesHQ]

Once you get that nice golden brown color on the outside, you can bring the interior to temp in an oven. That's always how I've done it.

[@marcpeterson1092]

I make mine smaller and with just cheese inside.

[@lemonzest8650]

@@marcpeterson1092 That just sounds like cheese balls

[@reallysprin]

@@PhonesHQ Mind Blown

[@arynphillips5888]

He didn't....eat it. I'm so used to him trying the food and telling us how it tastes.

[@niel89]

I'm so wildly disappointed too. I wanted to at least know how the flavors or textures turned out. He burns himself then transitions to an ad and it just end. There's no payoff.

[@thedripdrop9826]

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

[@KidKryptid]

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

[@dimmingstar]

ooh like a dessert arancini, that's genius! :O

[@Morrigan206]

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

[@octane2001]

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.

[@Greenscyth22]

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.

[@MitridatedCarbon]

Finally, I love ARANCINE with butter, Ragu, spinach, I can't get enough of ARANCINE. Great video BTW.

[@SCP_Void_7274]

Mi dispiace... Potresti ripetere quel che hai detto? Sicuramente volevi dire ARANCINI. Sai... come ARANCINO...

[@justhemald8486]

@@SCP_Void_7274 Esplodi nerd😂

[@SCP_Void_7274]

@@justhemald8486 Vabbe

[@mauroktd]

I was waiting for the inevitable sicilian feud over Arancino/a

[@justhemald8486]

@@mauroktd fr

[@Cobalt360Degrees]

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! 😋

[@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".

[@basicchannel3234]

I'd love to see you make a banquet of food for early Thanksgiving! Like the Other Mother's Dinner from Coraline or Royal Dinner from Shrek 2

[@Pinup-witch]

Any of the other mother's food would be cool to see.

[@black_rabbit_0f_inle805]

You'd have to end it with buttons.

[@sonofpears4691]

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.

[@nosrah9660]

Brings back memories of working in a kitchen

[@BernardTicToc]

I attempted making these a couple years ago and it left me balled in the fetal position on my kitchen flour after I failed miserably. Perhaps this is a sign to try again

[@davidheidler9661]

Babish a kendrick fan? Dudes got amazing music taste

[@ConfuseTheMasses]

A little tip for anyone who wants to make these. Sometimes when my family makes them with ham and mozzarella (no bechamel, we aren't fancy) we simply mix them into the cooked risotto instead of putting them in the center. It's faster, easier to get consistent melting, and tastes exactly the same.

[@TheRealMinotaur667]

Bechamel isn't fancy, friend. It's nasty though. Most things that use it, can be better with something else haha

[@skore9975]

I love arancini. My family's recipe for Christmas uses low moisture mozz, ricotta, fresh parsley, oregano, and thyme, Calabrian chili, and the most crucial ingredient: 'nduja. Fantastic filling.

[@asdrubalvect6328]

"Since I'm already deviating with my Cubecini...might as well go Panko, amirite?" Ghaccio: *Enraged screaming*

[@nadiasullivan1087]

I'm so so SO happy there's a non tomato-based recipe! As someone who would easily say spaghetti is their favorite meal, developing a tomato allergy a few years ago has still been a massive adjustment. I was worried at the first two recipes, but when you introduced the béchamel sauce I was so excited! And happy that I can actually make and enjoy these.

[@jokerproduction]

I love rice balls so much. If you put hard boiled eggs in them you're a monster.

[@billywillaims293]

I'm something of a monster myself.

[@TheRealMinotaur667]

Your face is a monster. I'll put hard-boiled eggs in anything I like thanks. Nay, I'll put them into MORE things just because of you. Food is very much like music. Everyone's tastes are different, but just because some people like something that you don't, doesn't make it an affront to your standards. Nor does it work the other way around. Put simply: If you don't like something, that's okay. But don't force your standards onto others and expect peace. 😉

[@GussyMate]

Wow, yesterday I sat in Bergamo and bought an Arancini for the first time. It was beautiful. Now I'm at home in the UK and about to make one. Thanks Babish.

[@William_Bryant]

As someone from the South, seeing rice being rolled into a ball and fried makes me crave hushpuppies.

[@MrPhilsterable]

Arancini is that appetizer I order whenever I see it. So wonderful.

[@tralph283]

This is my favorite comfort food of all time ! My nonna and my mom use to make these all the time for me when I was young. I've had them with all kinds of different fillings. My favorite is Al Burro topped with marinara and parmigiano reggiano . No matter the filling every bite for me is filled with nostalgia and memories of simpler times.

[@DinoRomano]

Not 100% correct...but MUCH MORE correct than any other replica recipe I've seen in the U.S.A. ! ! Superb.

[@christoskazoulis6558]

You should have tried them to describe the taste

[@michaelinterbartolo3]

The best arancini is on the boat from Messina to Sicily. I make the meat, peas, cheese version from time to time for my kids. For best size and portion control I use a large silicone mold for those hot cocoa bombs that have been popular the past few holidays

[@Megmeg123]

My Sicilian roots are so proud right now haha. Arancini is my fave! Eggplant is a bit strange in my experience…usually we just do rice, a simple ragu (some meat and sauce) and cheese! And maybe some peas lol. And then we use a specific cone-shaped arancini mold.

[@alexiatrani786]

My Sicilian roots are a bit sad rn that he's using a béchamel which is the most un-southern italian thing he could do

[@Megmeg123]

Okay yes that too 😂 I was like…bechamel? What now?! 😆

[@0b3rz0nK]

I love to have you back. And this comes in time, because my failures to make „solid“ arrancinis have bugged me a lot, made me even question my absolutely universally celebrated Risotto that I used as leftovers. Funny I also failed to „schnitzel“ them correctly, despite being german I just rolled them in breadcrumbs.

[@kiwano1]

Love the sacrifice for the art at the end. Your finger burns were worth the beautiful cheese strings.

[@beda1750]

I've never been THIS early to see a Babish video, awesome!

[@lomanic8573]

Counting this as an unofficial Binging episode for The White Lotus S2

[@BurtonJohnson]

The cheese pull on an arancini tesseract would be, like, a four dimensional cheese pull. Don't get me started on my stuffed crust universe theory.

[@thomasdelege2382]

I went to Sicily for two weeks in september. I stuffed my face with arancini every day. This stuff is to die for.

[@scottboyle4596]

When I lived in Sicily outside Catania, the best food in the area was at petrol stations. Arancini and panini shops. Just amazing

[@moisesremusmajan6225]

6:24 that what you get when you hold on a hot rice for far too long.

[@marcoforza8077]

It’s arancine

[@llkk2810]

Non portiamo questa guerra anche all'estero

[@SheyD78]

Those are so much larger than the arancini I've seen at local eateries, but then I've only ever had them as entrees. I like the sound of the al buro though, can't go wrong with ham and cheese.

[@majintab7710]

Very important, the milk for the Beschamel needs to be at least at room temperature, if not warm

[@mustyfart4779]

Would love to see a basics episode with Vánočka! A traditional Czech sweet bread that gets baked for Christmas !! :)

[@fireborn]

My Italian mother-in-law threw my phone because of the cube. Thank you Babish! I got a new phone that I didn’t have to pay for!

[@uarthchylde]

6:24 most relatable part of the video to me.

[@ashakydd1]

This is definitely one of those recipes that I'd just rather go out and pay someone to make instead of cooking myself.

[@nextchancenow7153]

That Bay Leaf was ready to fulfill its purpose. Salute.

[@duckduckgoose3496]

This reminds me of boudin. Meat and rice rolled into balled and then fried. In boudin though the meat veggies and rice are balled up together and then dipped in flour and fried. I think it's a cajun thing? I've seen something similar in the latin/carribean island areas though. It's amazing how food is the same thing but slightly different regionally.

[@glich86]

One of my few childhood nostalgia memories is visting my dads childhood italian bakery hed frequent to get meatball sandwiches and rice balls! Love arancini so much

[@kalliste01]

"Grate a lil of my very favourite, half a teaspoon of freshly grated nutmeg" - Townsends, is that you?

[@rachelherrera1094]

Im living in Sicily, Italy right now. One of my favorite treats is the spinach arincini. These look amazing!

[@journeyoflife9159]

It's like icli kofte with normal rice. I would suggest using broken rice since it would be easier to shape

[@Zelmel]

Talking about doing the arborio "wrong" reminds me of the America's Test Kitchen risotto recipe that adds all the stock at once and breaks tons of other "rules" about making risotto. Apparently it comes out just fine even without all the fussy steps.

[@tripleverbosity]

My favorite Arancini I’ve had was in Naples. Instead of rice they used bucatini and was mixed with a bechamel, peas, and ham. Amazing.

[@rossellacarson424]

That's what we call 'frittatina di pasta', which translate with pasta omelette. it's basically what we do with leftovers.

[@ajanimation8239]

Here's an idea, make Arancini with pepperoni, salami, tomato sauce and mozzarella cubes. Pizzacini.

[@marcpeterson1092]

I notice they didn't join the clean plate club.

[@DianeH2038]

my favorite is arancini al telefono (with mozzarella in the middle, so it pulls apart into strings) with a side of arrabiata sauce for dipping. nom.

[@Leopardfoot01]

I’ve never been here early enough to see like 10 ppl in the comments section wow. Anyways thank you for showing us more unique recipes Andrew!

[@anelivb]

Arancini was one of the first things an Italian friend of mine taught me to make. Super excited to see this video!

[@mdumagutla4292]

The soundtrack in the background is what always gets me.

[@jacobe4538]

Your voice just makes your cooking so much better! Keep it up Babish!

[@michaelboie7969]

To my knowledge. The cone shape is supposed to signify no meat. Because you wouldn’t be able to tell if they were all the same shape.

[@5Green]

Binging with babish idea: The Amazing world of Gumball's Sluzzle-Worst

[@ehimwenmaevbuomwan9152]

We peeped the VInce Staples and Kendrick Lamar cameos. Andrew is a man of the culture

[@SpareMango]

YYooooo Babby listens to Vince Staples & Mr. Morale? Big W

[@DhanZ.-]

in my country this food is similar to "Combro" in terms of cooking method and shape, maybe the difference is in the main ingredient where our people usually use cassava to replace the rice dough that you make. if you are interested in making it you can search the internet for the full details.😁👍

[@Cunnysmythe]

I could have sworn I take up an old video on arancini before Thanks for the al burro recipe, was looking for a very high calorie filling for my dad

[@30Huckleberry]

First thing I had in Rome. Ask the waiter what I should get. Fell in love at the first bite.

[@Timmah200]

It feels like a long time since the last basics? Glad it's back.

[@garbagecan755]

I could just feel the angry Nona energy exude from the screen when he cubed that arancini.

[@lucaswife]

I'm attempting a langoustine scampi and goat cheese filling with white truffle drizzle tomorrow

[@QueenKGBean]

It would be so fun to see a collab with Vincenzo's Plate, I think you'd love cooking together!

[@khoward5324]

A restaurant in my city makes kimchi Arancini balls and they are ✨PERFECTION✨

[@karolicker2]

Chef John be shedding some tears at those breadcrumbed fingers, andrew. I can sense them form here...

[@ladyred7378]

Scotch eggs I make them all the time you flatten it then add filling and shape around the filling.

[@Minato1337]

In preparation for christmas, do the nordic "risgrynsgröt", that would be fun!

[@SeraphimKnight]

The panko arancini reminds me of the deep-fried cheese onigiri I had in tokyo a couple years ago. Great restaurant called シイナノゴハン close to Akiba. Owner is very friendly and he's even got a shrine in his restaurant for his voice actor/singer oshi that has the same first name as him, really cute 😁

[@jakenesbitt379]

Check out tortalini in brodo, tell me that isn't just Italian ramen

[@JJTheNight]

Idea: croquette basics, you can make french, english, dutch, patato, shrimp etc..

[@booknamebasis]

Babish somehow predicted my thoughts 🤯 I was literally thinking “Oh, if I made this, I’d try to make a cube!” and then he MAKES A CUBE

[@diiimbro]

You really did research a lot, thank you from Sicily ❤

[@therodentis]

First time i tried arancini was in a festival in riccione, and i need to try them again.

[@julesfromthe610]

the vince staples and kendrick lamar song cameos 🔥

[@subnium8233]

Food 🤤

[@pando218]

Don't know what's cool. The fact I remember eating these as a kid, or the fact Andrew likes kendricks latest album

[@caseystrawn3228]

Babi, I fully expect to see you on a Gordon Ramsay cooking show soon. Watching you evolve over the years, I think you're ready. I daresay you've earned chef.

[@callumscott1538]

Can I be honest? As someone who has watched the channel since the beginning - the whole "honest when I make a mistake" thing has always been great. You know what isn't? "I didn't do any prep or tests for this and I am too lazy to redo the video" You came out with a subpar product at the end of the video and didn't even bother to correct it. You "joke" that you are just learning off other youtube videos.... you are trying to teach people how to make a great product. When coupled with the slow down in content production from Bab, this just smarts of "I know i'll get the views and make 10k a vid in ads + sponsorship, so why take my time". Give us some respect. You used to put in the work. Thats why we are here.

[@pookhahare]

Couldn't resist making a borg arancini.

[@placeholder4020]

It’s babishin time

[@D-Roncz]

Uncle Roger called you out bro!! This is great my two favorite KZbinrs!

[@BlowUpTheOutsideWorld]

I'VE BEEN CRAVING THOSE ALL WEEK

[@Krausam]

XD nice with the cube one. when i make german potato dumplings, i make sometimes also some irregular shapes. to please or irritate some friends. Pyramid, cubes, logs and other ones.