Molly Makes Arancini | From the Test Kitchen | Bon Appétit

Join Molly in the Test Kitchen as she makes arancini (deep fried stuffed rice balls)! To make these Sicilian cheese-filled snacks, you first have to make risotto, then use the risotto to make cheese-stuffed balls, then coat them with breadcrumbs and deep-fry them. It’s a labor of love that will make other people love you, which is reason enough to give this recipe a try.
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Molly Makes Arancini | From the Test Kitchen | Bon Appétit

[@Ariel_dorsey]

The devil works hard but Chris Morocco works harder (in the background of every video)

[@dnclair7444]

666 likes

[@michaelscott6022]

Honestly, if Brad likes Allison so much, why doesn't he just tell her? Go on a date, get to know each other. Their bond will be strong, like a two-part epoxy.

[@chtysoona6429]

Michael Scott isn’t brad married

[@Casual_tortoise]

@@chtysoona6429 *facepalm*

[@riri5104]

Both of them are married

[@Casual_tortoise]

@@riri5104 *mega facepalm*

[@annal1971]

Koshimatsku -Hawabe whoosh

[@beninbar9669]

So when you crush it, it forms like this two part epoxy or glue, and that is the allicin, and the allicin is what's really really good for you in garlic I believe

[@markoschatziathanasiou6754]

YOU stole that >:(

[@legion999]

@@markoschatziathanasiou6754 I think he's just quoting brad

[@hart7536]

all about that TWO PART EPOXY!! lets get allicified up in here

[@treymoore6901]

Gahlic

[@zacharias7284]

I believe

[@lancelambert2016]

Was hooked by Clara, addicted to Andy, and now I'm in love with Molly 😩

[@brunojoelcamposnava867]

But Molly! It's like a two part glue or epoxy. And Allicin is what's really really good for you in garlic. I believe.

[@davidpetis9900]

*I believe*

[@Pilusajaib]

I believe

[@dydalswl1]

*I believe*

[@TheSalamlimlom]

I believe

[@Shamanmanwow]

We want, NAY, NEED a T-Shirt for this

[@ZachKing]

Lol I feel so lame as I watched this while eating frozen mozzarella sticks I just baked in the oven for 11 minutes. I just feel pure shame now

[@phia7286]

im sitting here with good ol' cheese sticks

[@abdullahmustafa9290]

omg zachhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh ily

[@OmaOmaO]

You should be ashamed of yourself!

[@HowToMakeDinner]

They were probably really delicious though...

[@DumbTuberchannel]

Zach King tf lmao we aren’t that different then 😂

[@Saimyoshu]

Molly calling out the Brad love. RIOT INCOMING

[@Dopesince79]

We're a big family. It's all love.

[@kontsa340]

A L L I C I N

[@ekko808]

Allicin was the subject of my research for a year. Brad isn't lying. Allicin is a powerful antimicrobial compound. Molly is just jealous!

[@skatchina]

Who does she think she is to say that kind of thing ?! Brad taught us all about the mighty alacin, and she just come like "hey, I get that, I'm not Brad"... OK. If that's how you take it, just ask Brad to make arancini.

[@Dopesince79]

@@ekko808 most little sisters are lol.

[@vincenzosplate]

I'm in love with arancini

[@pinkdagger]

Chris Morocco in the background is really looking like the Test Kitchen Dad today.

[@jonathanonmars]

I'm glad someone noticed

[@franciscodetonne4797]

He's slowing becoming Brad...

[@grational]

Well, if 'Dad' means competent, a great palette, repertoire and ability to cross-reference the same for developing and competent cooks, then I wish he were doing a lot more, in fact this one too, because we are all sick of recipe followers.

[@quentin8084]

@@grational what are you even going on about

[@simonblackwell3576]

grational nah I think it’s the hat

[@MeeshGabb]

Molly is so pretty~! and very easy to follow along with her instructions. this looks delicious, can't wait to try it out at home

[@MorleyQ]

I really like the genuine nature of these videos, that they are always filmed with the rest of the staff working naturally in the background, instead of in an isolated soundproof studio.

[@FantomLightning]

I'm so glad for the foodcast shout out... Didn't know about it but I'm totally gonna listen.

[@gordonkelliher]

Molly you’re just asking for more allicin comments

[@BexityBest]

Total Streisand effect

[@ski9019]

I'm only here for the allicin comments.

[@1992gday]

@@ski9019 I'm here for Brad

[@parkjeong5296]

"I'm not here for dry arancini" Words to live by

[@scotthanson7840]

I caught that too. I am making arancini and trying to follow her recipe exact. Now I am in deep dread of producing "dry arancini."

[@marinabasto2762]

You righ. Slow cookPork Ragu is the essential in the filling with some full fat cheese like caciocavallo or smoked mozzarella or pecorino/parmigiano. No ragu bland arancini

[@beezaa]

Chris probably listening to some Timecop1983.

[@bort3486]

Brett Jackson hes such a geek HAHAHA

[@cabe_bedlam]

I hope he has found Gunship by now.

[@WiltedSnausage207]

Looked them up right after that episode and TC1983 has been in regular rotation on my Spotify ever since.

[@cornelioatmeal]

Jerry Boynton III same!

[@larahayward3965]

@@WiltedSnausage207 Same! It's great background music!

[@NCSTATELUVER89]

I love Molly 😍😍 she sparks joy in my life with comfort food

[@Fisherfan48]

After watching Hell's Kitchen for so long I half expect an angry British guy to scream at me if I ever try to make Risotto...

[@olliehernandez3934]

WHERE'S THE LAMB SAUCE?

[@PrairiePaperandInk]

you're not the only one - I've legit never attempted to make risotto b/c I'm terrified Gordon Ramsay is going to pop into my kitchen and call me an idiot sandwich........it's the same as saying Beetlejuice 3x isn't it? Make risotto and Ramsay appears?

[@outsidethebox218]

Say it correctly... Rizaughto. :-p

[@SirGuido]

Angry SCOTTISH guy...

[@um22w22]

Me too! I have an intense case of Ramsay risotto anxiety

[@d4mn3t]

"NOT ARANCINI" -Vincenzo's Plate I agree

[@gjnoto1]

Arancine

[@bluelionz5116]

But with garlic when you crush it, it’s kinda like a 2 part glue or 2 part epoxy. You crush the cell walls, and when something is crushing the cell walls it make a thing called allicin, and that what’s really good for you in garlic. I believe.

[@soundaholixx]

"2 Cloves of garlic that i will lightly smash" *explodes garlic*

[@drinfernodds]

Brad: it's about technique, not strength you gym rat

[@HIT029]

maybe this is how chefs are...have you seen gordon ramsay lightly drizzling with olive oil

[@jmcrofts]

4:22 wholesome

[@Packiechu]

Okay, but Molly's reaction at the beginning was just precious.

[@TeeNanners]

I have a theory... that Molly is REALLY tired of the allicin comments... I Believe

[@discipleofshaun5252]

Maybe the reverse is true? Perhaps she made a bet with someone that this video would have an immense influx of allicin comments.

[@woweyn]

I love Brad, but every one of BA's staffers really put so much effort into each of their videos that it's really rude to make off-topic comments.

[@jonsiiin]

can someone explain to me what the allicin comments are even about? who tf is allicin?

[@discipleofshaun5252]

jonsiiin Allicin is a chemical, not a person. More specifically, Allicin is an organosulfur compound obtained from garlic. When fresh garlic is chopped or crushed, the enzyme alliinase converts alliin into allicin, which is responsible for the aroma of fresh garlic. The importance of this is as a potentially healthful ingredient, an apoxy-like binding agent, and most importantly as a meme created by this very channel. Tl;dr It’s a chemical from fresh garlic that became a meme on this channel. I couldn’t give you a definitive reason for why.

[@hazirahkmrzmn1390]

Everyone is fckin tired of it

[@jberkhimer]

Molly has the coolest attitude ever, add that she makes some AWESOMMMMMMME food, it makes her an amazing person.

[@Etheriun]

"Andiamo!" I just love how much Molly loves ye olde Italy

[@nasa258e]

Kinda. This is a very new wave recipe

[@Olacoker]

*Celebration Station!!!!!* I'm pretty sure I've seen all 100 episodes.

[@kuldipsinghgill9045]

You are a bunch of miraculously born chefs who produce dishes of all sorts & of all regions at a click of fingers talking , mimicking arround.I watch your blog with full enthusiasm & make note where necessary .Thanks friends

[@5k33714dy]

I had no idea there was a podcast

[@michaelsalomonsson9298]

5k33714dy why have they keep us in the dark :o

[@HowToMakeDinner]

It's really good! There are two episodes (so far) dedicated to rice. Love it.

[@benstinson1782]

i worked for nancy silverton’s pizzeria mozza in newport and learned to make these, arancini translates litterally to “little orange”. absolutely obsessed with this dish.

[@turtlehead2]

I was about to make "the comment" when I saw that garlic get smashed. Well played Molly. Well played indeed

[@matthewmcwane9569]

turtlehead2 lol

[@maevindeeble9219]

as an italian from sicily, I remember the arancini big time. Allthough we didn't use risotto, but simple cooked rice and filled them with bolognese sauce and mozzarella. We also shaped them pointy on one side of the ball. Arancini are an enourmus part of my childhood and it's quite interesting to see this method. I'm gonna try to make them this way for christmas.

[@MonkeyBoy543210]

Gotta smash that garlic to get that AlLicIn.

[@cabe_bedlam]

epaaaxy!

[@Mark-nh7zg]

"Noods" "Brasta" "Celebration station" Every video Molly is in, she enriches my vocabulary

[@themza912]

"Calabrian chilis, I think they're Sicilian"....ummm something ain't right there

[@bruhmann719]

Calabria and Sicily are next door neibours. It could have been much worse

[@DeepPurpleIsTheBest]

Thanks for pointing it out because otherwise I would have had to

[@themza912]

@@bruhmann719 Coming from a Sicilian mother and a Calabrian father, I beg to differ

[@bruhmann719]

@@themza912 yes I know you shouldn't claim two regions are the same. What I mean is it could have been much worse

[@Janine.Najarian]

I *really* don't know why they keep giving the Italian dishes to her.

[@ivanasvobodova63]

would it even be molly's recipe without parmesan?

[@gracedaniel1657]

oOOOOhoOHOOOHO ARancini- we need more videos with mols!!

[@bradb7223]

I've watched a bunch of BA videos over the last several weeks and I have to say I'm in love with Molly. The perfect combination of cute and sweet with the occasional curse word added for seasoning...LL.

[@gizanked]

But if you WERE Brad you'd definitely make reference to a 2 part epoxy.

[@shellscj]

gizanked or glue

[@patriciamcneil7436]

This video has changed my arancini game!!! It's AMAZING! ❤

[@thormaster06]

Fun fact: In Croatia arancini are candied orange and/or lemon peel!

[@rebekabalogh2321]

I always thought arancini had something to do with oranges :)) because in hungarian it sounds almost the same and it means orange

[@rumblefish9]

arancini means "little orange" in Italian because when they're fried and turn golden orange in color they look like oranges.

[@beluch2768]

Molly is a good cook. Everything classically correct (plus her smart addition of heavy cream).

[@matthewhunter6421]

I loved Arancini when I lived in in Italy. Admittedly the ones I've eaten in the US or New Zealand so far have not been that great. Can't wait to make my own

[@albertorudi5168]

Mrs. Molly, 10/10 for this recipe and your skills. 11/10 for your smile

[@ygujt]

Nothing better than Italian food

[@TheCandyCane124]

IM NOT HERE FOR DRY ARANCINI -new fave quote

[@tristrammoult9989]

I love how brad seems to somehow get mentioned in every video.

[@aris1956]

2:37. I must say that for an Italian like me, hearing our word "Risotto" in that way, is really fun. :)

[@ahxel8173]

not used to hearing molly say an ingredient's full name (4:18)

[@lenahamad369]

Celebration Station, molly is so precious

[@knedy]

*What's Brad's favorite song? Elvis Costello - Alison*

[@pietfoku1921]

Jim Stewart Cohen this joke deserves more likes. Nice job dude

[@bhavs26]

I know gar-lic is killing you ohhhh...

[@RisitasKEKW]

I swear to god - these look like the most delectable morsels i have ever seen. GIMME GIMME

[@TonyNguyenFR]

That podcast plug! i didn't even know ya'll had a podcast!

[@ByCatJ]

I had these at a wedding once and never knew the name! Thank you!

[@dydalswl1]

ALLICIN BRAD COME AT ME BRO

[@N95-q5e]

I could watch her cook all day Wow shes beautiful!

[@williedavis9465]

Holy Crap! I was planning on making arancini tonight.

[@DownriverRat]

Ahahaha I love Molly. Like she is just so pleasant. Love this recipe, as usual. I enjoy her presentation as well. Can we have more of her please? I think we’d all like that. Now look at the first letter of each sentence.

[@weeverob]

Jackson Morrison 2 oh yeah, Molly, with her humor, cracks Bon Appetite’s preciousness. Carry on!

[@philip9469]

I had to explain in a bio exam how *ALICIN* prevented bacteria growth

[@andreaquadrati]

Did you at least put Brad as source material though?

[@jmbkpo]

That explains why the garlic head slowly get rotten but the cloves maintain much more time intact. And why raw garlic is healthy.

[@philip9469]

@@andreaquadrati oh no ....i should of ....would have been an extra mark 😂

[@JakeLovesSteak]

Did you at least spell it correctly in the exam?

[@lf3541]

@@JakeLovesSteak Lol!

[@jumpingthesmark2903]

I’m a Mets fan, at Citi Field there are arancini stands. Words cannot sufficiently describe the joy of having a 6-pack of arancini in your seat.

[@ChadMojito]

I tried this but dry mozzarella was too difficult to find so I used Comté. Also I added mushrooms to the risotto. Turned out amazing.

[@KellyDurgan]

the celebration station is next to the fermentation station. choo choo!

[@gnaugihz2490]

GRATS ON 100 MOLLY AND CREW! KEEP UP THE GREAT WORK.. LOVE THE VIDS!

[@mellojiapsa]

the timing! anna made this in the return of superman and now ba shows the recipe and how to make it?? I love it!

[@kylecronin8737]

"I'm not Brad." Yeah. We know that, Allison.

[@flowersgrimm]

allicin*

[@EAC1215]

Look at this babe trending for like 24 hours. You go Molly!

[@ImIsAnn]

Molly: I’m not here for dry arancini. Me: I fux with Molly! 🍝

[@kevink7505]

Straight from Caltanissetta Sicily and proud to be Italian 😊

[@vaporeonpscoral5446]

Watching this while makinf pizza rolls. I feel like a top chef!

[@imaginejade]

The wet and dry hand is genious!!! Im gonna try that for sure !

[@thomasscream4179]

4:47 "And I'm gonna "sheet" out all of this risotto." heh

[@newdawnfades263]

Thomas Scream i was scrolling through the comments and I landed at yours at the *exact* moment she said what you quoted. Was freaky!

[@cookingwithglen152]

New mozzarella sticks for sure!! Those things look amazingly good!! Great job Molly!

[@TheFreeLanguageProject]

7:07 "Calabrian chilies... They're from Sicily.." 😂😂 That's like saying NY cheesecake is from New Jersey.

[@LibbyKay188]

I am glad I am not the only one that picked it up - I had to rewind and listen again to make sure I heard right. She offended a lot of people. HAHA.

[@weeverob]

The Free Language Project slays yonkers

[@AntoSnowWhite]

Molly is one of the few american food hosts that does not trigger me when it comes to cook italian recipes. She seriously has a great knowledge of our food, that's why is a pleasure to watch her videos ♥️

[@ProTreeVideos]

Hey random person scrolling down the comments.. You have amazing creative potential. Have a wonderful day :)

[@stefanschwalenberg8320]

Don't know if this has been mentioned, but deep fried risotto balls with mozzarella inside are called suppli al telefono (telephone wires). Arancini have either some kind of ragu or vegetable as filling.

[@HRHDMKYT]

Oh. My. Gosh! Molly just *loves* her lemon zest, doesn’t she?? These look phenomenal. 😁

[@ANRALOGI]

Italian onigiri

[@jmbkpo]

Japanese risotto

[@jmbkpo]

That rice got 1000 more things than a onigiri

[@junichiroyamashita]

Yeah but much much more rich

[@outsidethebox218]

Wrap that ball in some nori! Fusion?

[@sotharioch290]

Not at all and it isn't a right receipt... Sorry...

[@goldgodryukendo913x]

Molly is literally the cutest.

[@williamratz398]

We👏need👏a 👏Chris👏Morocco👏cooking👏playlist👏

[@josephcampese5347]

Said no one. Ever.

[@dmasterson12]

That stained up sheet pan she used before someone swapped it out made me feel much better about the sheet pans currently living in my oven.

[@LiLiLoVo]

Calabria and Sicilia are 2 different regions 🤭😂 Calabria is well known for chilli, but you can’t find arancini there because arancini are sicilian. btw in sicily we don’t dip arancini in ANYTHING, really it’s not needed because they are full of ragù and cheese. Anyway I understand this video is not for sicilian people 😂 molly’s arancini looks delicious,though 👌

[@skatchina]

ok. But you forgot to talk about the allicin.

[@ornelini98]

Comunque gli arancini si trovano anche in ogni rosticceria Calabrese.

[@LiLiLoVo]

Ringhio Dos Santos se li vogliamo chiamare arancini...

[@primosvinyl1457]

Michael T Yeah I found that very amusing when my dad told me that the other day! I was told they used to make them the way they are because they were simple and easy to bring with you

[@giovannadaniele1818]

i wish she just called them arancini's inspired RICE BALLS

[@jayyyzeee6409]

Molly looks so cute in that apron. Like the cutest sack of potatoes.

[@arionex]

I LOVE her (snobby) "I aint Brad" this is what just gave her a PERSONA in my opinion. Molly is the ba CAT... Brad is that Grand Mastif dog hahahahaha I LOVE YOU BOTH

[@jamineregnier2924]

Carlos J Cintrón what about Claire and Carla?

[@khevven5656]

Why does Molly always look so casual in a good way

[@danielmajer1648]

"RisoDo" Love the pronunciation

[@garyashbeck7945]

Molly just got me to subscribe to the foodcast. In general none of you can do any wrong.

[@ohaiguise]

"Calabrian chilies; they're Sicilian." Hmm.

[@TheKingJohnJohn]

Favorite part of this video is watching chris in the background doing what ever he does

[@thesexycasanova]

Theres one rule in the internet: "you never tell people to stop doing/saying something, because if you do, that will incite them to continue doing it", that being said... ALLICIN!!!!!

[@skatchina]

it even has a name. It's called the Streisand effect.

[@axisboise]

David Builes what i learned in my motivation class: "suppression leads to obsession"

[@AseGarcia]

I made my first risotto ever today, based on this recipe but adding green/red bell pepper and zuchinni to the sofrito... It was a total success!! Super easy and delicious. Next time I'll do the Arancini :D

[@weshasawi]

Everyone talks about how great Brad is, but Molly is my favourite

[@joeyimbasciani74]

“When your crush garlic it for a chemical compound called Allicin. It’s sort of like a two part epoxy. It’s been found to reduced inflammation and has antioxidant benefits. I just eat it raw in the morning” -Brad

[@jimmyhatz]

This is my go-to arancini recipe.

[@manuelapollo7988]

The traditional ones are stuffed with ragu` bolognese, peas and mozzarella. But also this simple version seems tasty

[@funty420]

molly is soooo hype to be the 100th episode thats so cute.... my heart stopped :03 into the video

[@jeremypatterson2212]

1:54 "The onions are nice and SOF."

[@TheLizardHouse]

I don't know why but making foods into balls makes them look so appetizing

[@mattgron6913]

Molly really likes lemon, like holy hell

[@slappomatthew]

LOVE the entire BA staff. such a friendly talented beautiful bunch of people. :)