Molly Makes Arancini | From the Test Kitchen | Bon Appétit

this is our 100th episode oh my god celebration station I'm a truly 100 you guys today I'm gonna show you how to make arancini which are deep fried crispy on the outside gooey on the inside risotto balls there's a few steps to this process number one you have to start with making your risotto which isn't as intimidating as it often sounds and then you form them into balls you stuff them with small pieces of mozzarella they then go through a breading process and then they get deep-fried to start a risotto the base of the risotto is onion and garlic so it's one large onion that I'm gonna dice we have 2 cloves of garlic which I'm just gonna lightly smash because it makes it easier to remove the peel I know seriously with the elephant comments like I get it Brad and his Alison I'm not Brad just thinly slicing this garlic all my ending into One Bowl I'll put my sliced garlic into this one and then we'll head over to the stove and start the risotto Andiamo I have three and a half cups of stock on the back burner here just keeping warm that we're gonna add little by little later on but it's important to keep it warm so that you don't lower the temperature of the risotto every time you add it so just first things first get your stock on the back burner so we're gonna start this with two tablespoons of butter just melting it over medium heat until foamy every good risotto starts with a base of aromatics at the very bare minimum there's gonna be onion so that is going to be the beginning of our risotto so put that in first just stirring occasionally this will take about five minutes the onions are nice and soft I'm going to add now my garlic so just in another minute or so to mellow out the raw garlic this is Carnaroli which is a short brain Italian rice I'm gonna add this and just start to toast it here in this relatively dry skillet and you'll notice that some of the grains are gonna start to turn translucent around the outside with a little white dot in the middle and that's just them starting the heat and toast in the fat I have a half a cup of white wine that I'll use to deglaze and I'm gonna cook off any of that super alcoholic flavor and that's just gonna add a nice sort of acidity to the finish risotto so a couple of minutes just until all the liquid has been absorbed and alcohols cooked off so now we're gonna start little by little adding the stock so I'm gonna start with 1 cup of raw during pretty frequently because that's gonna help for some of the starch in the rice to come out as you're sort of beating it around in the pan and that'll help make it super creamy and I'm letting all of that broth absorb into the rice before adding another ladle full you could listen to an episode of the 1ft food cast when we made your risotto that'd be lovely there was actually a really good episode with some Neenah nose rot I think Carla interviewed for recently so why don't you go listen to that so all of our broth has been added and there's very little liquid left you can see the streaks on the bottom of the pot as I stir so it's time to take it off the heat and add the rest of our ingredients so we'll go back over here and I'm gonna add in two more tablespoons of butter there's really no point in holding back here I'm also going to add in 1/4 cup of heavy cream which is not traditional but in developing this recipe I felt like arancini are often really dry by the time that they that the risotto is cooked and then they get breaded and they fry and I'm not here for dry arancini so a little added padding of a quarter cup of heavy cream really does the trick you will see when we break into them so I've two teaspoons of lemon zest and one tablespoon of lemon juice so this is brightening up the risotto a bit and then obviously black pepper and then I'll just add a little by little two ounces of Parmesan cheese you can see if I'm stirring this is getting really creamy at this point you could serve it up just as is would be delightful but we're gonna hold off and turn it into arancini I have a piece of parchment lining a rimmed baking sheet and I'm gonna sheet out all of this risotto and let it cool spreading it evenly out here this will help it cool off more quickly and then I'll throw it in the fridge for about an hour my risotto has been chilling for an hour which means we are ready to form the arancini so I'm gonna take a 1/4 cup measure and scoop a quarter cup of this chilled risotto into my hand flatten it into a very loose 2-inch patty and then place one or two pieces of mozzarella right into the center of it and then just using my fingers to kind of fold the sides up around it and enclose that mozzarella and just gently roll it into a ball we now have 12 perfectly form little orbs and we're gonna let them freeze for 10 minutes just to firm up a bit before we go for the dredge it's been 10 min so now we're gonna go to the breading station okay so the three-part dredge is important to get a really good crust that holds in all of the creamy risotto and the molten mozzarella so we start by throwing each one in the flour let it shake off go into the egg wash so you always want to have a dry hand and a wet hand so this left hand will be my wet hand put the egg drip and then I'll use my dry hand over here for the paint go again and then onto a fresh sheet of parchment and we'll keep going okay let's try so there are twelve told you six at a time just gently lowering them into the oil you can give you guys a little nudge in the oil as they're frying just so that they fry evenly all around just in six minutes these look beautiful and then draining them here on a paper towel-lined plate and then just seasoning them lightly with salt since they just came out of the deep fryer it'll cling to them I'm gonna go plate up to serve with these aren't Cheney I'm gonna make a super simple spicy dipping sauce so I'm starting with a couple tablespoons of chopped Calabrian chilies these are found jarred they're Sicilian they're super super spicy they're packed in oil and vinegar and they're pretty powerful incredible ingredient to the Calabrian chilies I'm gonna add half of a grated garlic clove some lemon zest and lemon juice and then a couple tablespoons of olive oil and just stir this together it's a really beautiful vibrant super spicy super vinegary condiment to serve with the orangey I called some friends down for an arancini party we got a little lemon bite oh yeah there's a lot of lemon nice way arancini with Calabrian chilies are the new mozzarella sticks basically oh you heard it here first Wow there's so many cheese pools to be had in these it's like almost TMI yeah NSFW

Channel: Bon Appétit

Views: 1,854,913

Rating: 4.9117026 out of 5

Keywords: molly, test kitchen, arancini, molly bon appetit, molly makes, molly baz, from the test kitchen, arancini recipe, molly makes arancini, molly test kitchen, how to make arancini, make arancini, making arancini, rice balls, fried rice balls, stuffed rice balls, arancini siciliani, arancini di riso, ricetta arancini, ricetta arancini siciliani, arancini balls, rice ball recipe, what is arancini, molly arancini, food, bon appetit

Id: HY8HQUlepE0

Length: 8min 16sec (496 seconds)

Published: Thu Nov 08 2018

Reddit Comments

[u/morehpperliter]

Claire is bae.

[u/Eklypze]

I didn't know what Arancini was, but I know I love risotto, so this is a must try.