Learned a lot making this one. Used the recipe straight out of The Silver Spoon and feel like the final product came out a bit dry. Next time I am going to use a risotto-based recipe and make sure I take some extra steps to lock in some more moisture. I also needed my oil a bit hotter for sure. Still delicious!
Ludwidge
Looks good but I thought arancini was always risotto based. Maybe add a few mushrooms for extra moisture.
Titttsprinkles888
Looks awesome. My grandma always mixed the rice with sugo, I’ve never had them with the sauce on the outside
-ibgd
Looks yummy!
freddythunder
Questo è il mio preferito! I made them in the air fryer last time and they were great!!
melanzanefritte
Honestly, they look like they can be improved a lot, although the technique is mostly there.
Do you want the full can of worms, or just general tips that you can adapt to your taste?
I’ll go with the second option istead of yelling from my side of the fence. It’s a big, big fence. Bring me a Catanese and I will fight.
First and foremost, you are totally right, for good results the rice must taste good to eat by itself. Can’t say that it should be exactly a risotto, because the added resting period and frying will alter the texture.As with most things rice, the best texture is when the individual grains can be separated but adhere to each other somewhat, so as to form the ball… but the bestest is whatever you prefer.
My favourite way? Just cook the rice with a good broth, with the right amount of liquid but without the whole process of a risotto. No soffritto, no cheese and no butter at the end, to have a less greasy result and also to improve contrast with the filling.
Speaking of filling, it seems like you don’t have a lot of it. Don’t worry, shaping with the correct size and amount of filling is the tricky part.Contrary to what you’d buy on the streets of Sicily, it’s best to aim for relatively small size. A serving should be of two pieces, not one. Of course on the street people will look for the cheapest and biggest, and that drives the size up, but homemade by nonnas are tipically smaller. It will be more difficult to shape and fill if you don’t have small hands, but will fry much better.
Get some cheese in that filling, too. Mozzarella is good, but use what you want so long as it melts a little bit and remains soft.
Most popular fillings are “alla carne” (basically ragù and cheese) or “al burro” (with bechamel, ham, and more cheese), but anything goes.
redlime3077
Mmm Arancini is on my list next, always loved it but never tried it. Good work!
7 Comments
Learned a lot making this one. Used the recipe straight out of The Silver Spoon and feel like the final product came out a bit dry. Next time I am going to use a risotto-based recipe and make sure I take some extra steps to lock in some more moisture. I also needed my oil a bit hotter for sure. Still delicious!
Looks good but I thought arancini was always risotto based. Maybe add a few mushrooms for extra moisture.
Looks awesome. My grandma always mixed the rice with sugo, I’ve never had them with the sauce on the outside
Looks yummy!
Questo è il mio preferito! I made them in the air fryer last time and they were great!!
Honestly, they look like they can be improved a lot, although the technique is mostly there.
Do you want the full can of worms, or just general tips that you can adapt to your taste?
I’ll go with the second option istead of yelling from my side of the fence. It’s a big, big fence. Bring me a Catanese and I will fight.
First and foremost, you are totally right, for good results the rice must taste good to eat by itself. Can’t say that it should be exactly a risotto, because the added resting period and frying will alter the texture.As with most things rice, the best texture is when the individual grains can be separated but adhere to each other somewhat, so as to form the ball… but the bestest is whatever you prefer.
My favourite way? Just cook the rice with a good broth, with the right amount of liquid but without the whole process of a risotto. No soffritto, no cheese and no butter at the end, to have a less greasy result and also to improve contrast with the filling.
Speaking of filling, it seems like you don’t have a lot of it. Don’t worry, shaping with the correct size and amount of filling is the tricky part.Contrary to what you’d buy on the streets of Sicily, it’s best to aim for relatively small size. A serving should be of two pieces, not one. Of course on the street people will look for the cheapest and biggest, and that drives the size up, but homemade by nonnas are tipically smaller. It will be more difficult to shape and fill if you don’t have small hands, but will fry much better.
Get some cheese in that filling, too. Mozzarella is good, but use what you want so long as it melts a little bit and remains soft.
Most popular fillings are “alla carne” (basically ragù and cheese) or “al burro” (with bechamel, ham, and more cheese), but anything goes.
Mmm Arancini is on my list next, always loved it but never tried it. Good work!