Submitted by Bloodfart2112 t3_zzayqw in food
Comments
poopmonster_coming t1_j2ajvof wrote
Is a giant fried cheese ball ? 😍
Bloodfart2112 OP t1_j2ak5x0 wrote
It’s actually mostly creamy rice (risotto) with a ball of mozzarella in the middle!
Bobaloo1984 t1_j2alfcd wrote
Wow is that an apple or? Lol
borski88 t1_j2am92c wrote
This reminds me of a place that had something called dirty balls or something like that.
Was Cajun Sausage meatball, covered in Cajun risotto style dirty rice and cheese. Then deep fried.
AwhMan t1_j2ant5v wrote
Oh god this looks so so good. Haven't had good arancini in years.
soon_zoo55 t1_j2aorwm wrote
Beautiful
UnicornPucker t1_j2apu3n wrote
FillsYourNiche t1_j2apwsz wrote
These looks delicious!
Bloodfart2112 OP t1_j2aq5hq wrote
Definitely boudin
[deleted] t1_j2arra7 wrote
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borski88 t1_j2at9l6 wrote
I just looked it up, it was from a place called Bayou Jack's in Roanoke, TX
Called Dirty Balls: Dirty Rice, Andoulle sausage, fried. With Jalapeno and Creole sauces
borski88 t1_j2atbi5 wrote
It looks amazing
FellowConspirator t1_j2atbpz wrote
One of my eldest’s favorite foods. They’re quite a bit of effort to make from scratch, though. Do you just make them with left over risotto?
Capable-Grocery686 t1_j2atw3z wrote
Looks delicious. Nice presentation as well.
Duke6_2 t1_j2atwie wrote
Probably someone will be angry that you called it "Arancini" and not "Arancine" lol . Jokes aside they looks very good, congrats!
Hoju22 t1_j2au0n0 wrote
That looks fantastic! These are on my list for 2023, and it looks like I will try out the recipe you included. I hope they turn out close to these!
bmore_tasty t1_j2auuax wrote
I should call her...
Bloodfart2112 OP t1_j2auxta wrote
Indeed!! I made extra risotto last night so I could make these today.
softrotten t1_j2awbx4 wrote
you plated them so nicely!
SummumRex2 t1_j2axtaq wrote
Ah, een bitterbal deluxe.
deeperest t1_j2b15ot wrote
They look fantastic, but I've been scrolling for days and have yet to see a hint of a recipe on that page. Sheesh.
Uncle_Burney t1_j2b1p9m wrote
You will live in my domicile and bear me many children, who will grow big and strong nourished by these arancini. Hubba hubba
Bloodfart2112 OP t1_j2b2039 wrote
Yeeeah I really hate this format. The jump to recipe button is nice but yeah… so much filler
queen_of_potato t1_j2b6qtx wrote
Stunning! Such sweet perfection, I can only imagine the deliciousness
queen_of_potato t1_j2b70vw wrote
I love to cook for people whatever they want on their birthday, and used to live with a couple of Italian guys.. one requested arancini, which I had never made before.. I made them to everyones (apparent) liking but they definitely didn't look as wonderful as these!
br0b1wan t1_j2b8ncr wrote
"Let me write a *War & Peace-*length novel about how I was inspired to create this recipe beginning with the prologue when I was five years old, and then provide the recipe"
Hestmestarn t1_j2b9aso wrote
Damn it now I miss Sicily. The aranchi there was unreal! This was my favorite https://imgur.com/fTY0rJx.jpg
RndomUsername123 t1_j2b9xk8 wrote
Nope, bitterbal has ragout inside, this has creamy risotto rice and extra stuffing inside, such as cheese, or meat or poultry. See: https://m.youtube.com/watch?v=C9sdvmIyv-E
Bloodfart2112 OP t1_j2b9xo6 wrote
“In the beginning… there were rice balls.”
Bloodfart2112 OP t1_j2ba476 wrote
Woah those look insane. Some kind of pesto in one of them?? Would love to make the trip some day.
[deleted] t1_j2bariu wrote
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heights0032 t1_j2bb4te wrote
Makes me miss the Arancini Bros in nyc. Used to always grab a few on the way home after a night out
chucksstuntman t1_j2bcerp wrote
Never heard of it but it looks delicious
jxrst9 t1_j2bcv6v wrote
I need to make this. I always want to do this with leftover risotto, but end up just eating the leftovers.
hexxcellent t1_j2bdhud wrote
there was a tweet that once said: "they should hide government secrets in the stories for online recipes. no one would ever find them." i think about it at LOT lmao
Lardinois t1_j2be1wh wrote
BITTERBALLEN!!!
Bloodfart2112 OP t1_j2beg6b wrote
This is the real struggle. I’ve done the same many times so this time I did a double batch of risotto just for these!
AllTheThrowingBagels t1_j2bg1z3 wrote
If you want to make an extra crunchy outer coating, use 4C Gluten Free Bread crumbs. They are essentially pecorino Romano cheese so you are deep frying it in seasoned powdered cheese.
The last time I tried to cook them at an event, I almost caused a riot because I underestimated the demand and didn't make nearly enough.
adingo8urbaby t1_j2bg23l wrote
That was a very kind way to say “use the jump to recipe button”. You rock.
RearEchelon t1_j2bgw6c wrote
>left over risotto?
That's always the problem in my house: I never have leftovers when I make risotto!
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CostAquahomeBarreler t1_j2bibk5 wrote
"Arancini's cost a dollar..."
ProfessorbPushinP t1_j2bjpb6 wrote
Oh marone
HoSang66er t1_j2bkfq9 wrote
Amen. This Sicilian guy has eaten my weight in arancini.. All kinds, meat and pea sauce, Al burro with ham and cheese, butternut squash, mushroom (the last two I've only ever made myself).
IamSarasctic t1_j2blkl0 wrote
What’s up with all these website telling us the whole history of the dish before giving out the recipe.
s3nsfan t1_j2bm5ar wrote
Wow I like that. Well done. Too much Hell’s Kitchen lately but a nice smear on that red sauce would glam it up a bit. Seriously though 👌as is.
TechAJ t1_j2bmikl wrote
They look delicious. Great presentation!
Brno_Mrmi t1_j2boqae wrote
I love you.
SukunaShadow t1_j2bq5tt wrote
Some people like that.
PorcoDiglett t1_j2bq826 wrote
Those are good looking arancine BUT that recipe you shared isn't very traditional (no saffron on rice, no batter and sauce on plate?).
Try this one next time, it comes from the most popular home-cooking website in Italy.
It has hundreds of traditional italian recipes and it's absolutely trustworthy.
Arancini - Italian recipes by GialloZafferano
hkystar35 t1_j2brf4s wrote
Happens to not work with this recipe, but https://www.justtherecipe.com/ is a great resource to do just what it intends
largebodymercedes t1_j2bryem wrote
this looks amazing
toodletwo t1_j2bs4oc wrote
b1tchf1t t1_j2bsejd wrote
They're, like, a dollar.
APoetsTouch t1_j2bsvp5 wrote
Lol okay cool joke where’s the rest of the food?
Intelligent_Bag_370 t1_j2btaiq wrote
Thought it was pallotte cacio e uova for a sec. Looks amazing!
fleebinflobbin t1_j2btb4e wrote
Only Recipes iPhone app or Just Recipes desktop
[deleted] t1_j2bu3al wrote
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HogarthTheMerciless t1_j2bwzde wrote
Yeah those are Boudin Balls. Made of the same filling as boudin sausage rolled in batter and fried.
https://en.m.wikipedia.org/wiki/Boudin
>Cajun boudin blanc, made from a pork and rice mixture (much like dirty rice) in pork casings. Often includes pork liver and heart. Generally simmered or braised, although it may also be grilled.
>Boudin ball: A Cajun variation on boudin blanc. Instead of the filling being stuffed into pork casings, it is rolled into a ball, battered, and deep-fried.[
Complex_Construction t1_j2bx1jy wrote
Yum!
They look like Indian sweets, even the basil looks like pistachios.
xopher_425 t1_j2by4i7 wrote
How funny, just saw a new restaurant named "Sicilian street food", I was telling my friend about these very items, and then I see your post. Had them in Rome, and how can one not love them?? I'll be trying them soon, and some vegetarian versions for that friend. Thank you.
Bloodfart2112 OP t1_j2byoi9 wrote
Hahaha definitely what inspired me to make them. What a good season
bb_potatoes t1_j2c0a4m wrote
I grew up on rice balls. We make them with ground pork, ground beef, peas, and mushrooms. (My grandma is Sicilian) I went vegetarian two years ago and this is my third holiday season without meat and my mom made them this year with just cheese and I cried. Lol
therealsix t1_j2c3440 wrote
Ohhhhhh, I love Arancini. They look delicious!
aureve t1_j2c6h3d wrote
watchme87 t1_j2c6rox wrote
Beautiful
blargmehargg t1_j2c73s8 wrote
Mmm its been ages since I’ve had this! I’m going to make some tomorrow, thanks for the post OP!
Uncle_Burney t1_j2c75av wrote
Ok, maybe that was a little over the top, lol
aureve t1_j2c7gb7 wrote
Arancinis can do that I suppose
End3rWi99in t1_j2c7zo8 wrote
Your food looks just lovely, Bloodfart2112.
tbodillia t1_j2c9ch9 wrote
I can't remember the last time I had arancini! Nonna never served them like that though. Uncle once said nonna & nonno would make extra arancini when they went to Lago di Garda and sell them...and now I'm crying.
Mstr-Plo-Koon t1_j2c9wbp wrote
Thank you for the inside photo. I wanted that money shot
ProceedOrRun t1_j2cb493 wrote
Right, well that explains why Google preferences rambling bullshit recipes.
otrebmU t1_j2ccahd wrote
yes boii
kathatter75 t1_j2cd4f9 wrote
Thank you for sharing the recipe you used! It looks so much better than others I’ve seen that just seem to be crazily involved and overly complicated. I can’t wait to try making some!
kathatter75 t1_j2cd5pa wrote
At the top of the page, there’s a “Jump to Recipe” link :)
kathatter75 t1_j2cd9gn wrote
Boudin balls are the best’
newuser92 t1_j2cdew9 wrote
- SEO, Ted
- All that story doesn't make it copyrighteable. The list of ingredients and simple instructions are never copyrighted.
For example: << 1 lemon ½ tsp salt
- put the salt in the lemon >>
This can never be copyrighted. But <<A golden citrus with sourness and sweetness evoking summer, plus a pinch of sea salt, hefty as if a grandma salting a sauce, the latter atop the former.>> is copyrighteable (copyrighteable materiales gain copyright by default). Still, even though I could challenge any usage of an exact copy of that paragraph, if you transcribed it unto simple instructions, the that would be totally fair.
So, tl;dr, if someone writes like this because they think it makes the ingredient and steps portion copyrighted, they are wrong.
peazey t1_j2cedo1 wrote
cries
cries
thud
ocean sounds
HoneyNutQ t1_j2cfr2g wrote
They look beautifully delicious
djblackdavid t1_j2cft9v wrote
That sounds delicious 😋
Honey-Ra t1_j2ch6w8 wrote
Oh dear....Rabbit hole here we come. Care to share arancini shrooms recipe?
quietri t1_j2ch6zq wrote
That cross section looks so good. I'm craving the carbs 😁
[deleted] t1_j2ch76i wrote
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AdChemical1663 t1_j2cicmz wrote
“Jump to Recipe”
Click
“Continue to content”
What the fuck?
teachmethegame t1_j2ckekk wrote
I wish it didn’t take so much to fill my hunger I’m gonna need about 15
phungkangyummy t1_j2cl7b2 wrote
Looking delicious 🤤🤤🤤🤤
[deleted] t1_j2cmvjf wrote
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PropheticVisionary t1_j2cn2tc wrote
Looks like Cuban papa rellenas but those have ground beef inside. Is the outside potato?
cosignal t1_j2coe7y wrote
when i was 22, my father, stumbling drunk and suicidal, fell and hit his head. he died instantly. that’s when i realized, in the midst of my grief, how much I love beef stew. for this recipe, you’ll need a slow cooker,
[deleted] t1_j2cqg4b wrote
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Zech08 t1_j2cri9n wrote
limit 1 per consumer
Honeycriss t1_j2crina wrote
You got this.
Don_Alosi t1_j2cshas wrote
MooseGoneApe t1_j2cu183 wrote
I'd plate that differently
OmegaPtype t1_j2cu8y1 wrote
Awfully morbid, but I laughed just the same…?
Sproose_Moose t1_j2cuw4v wrote
They look just incredible
PropheticVisionary t1_j2cv7ef wrote
The outside is also rice?
Idles t1_j2cw55d wrote
Wow, now I understand why they're called "oranges" (in Italian).
Glintz013 t1_j2cwxqs wrote
There are people out there that never had Arancini. And that hurts me.
Satansrainbowkitty t1_j2cxtr0 wrote
You explained it perfectly. SEO & copyright laws are both relevant.
[deleted] t1_j2cy6sc wrote
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Satansrainbowkitty t1_j2cyafe wrote
1 pound bag of garlic bulbs. Each clove to be hand peeled and gingerly adored by the chef. Now here's a reminder of my grandma and ...she's still haunting me to make sure her recipe gets passed along confidentially....
I have been a lurker on r/writingprompts for quite a while and forgot where I was when I initially commented this, lol
SummumRex2 t1_j2cyt5h wrote
I know what it is… it says in the title.
Daddy_Duck t1_j2d50sw wrote
Neejoh, Nasibal. Zit rijst in!
Infinite_Self_5782 t1_j2d6ezr wrote
hehe. balls.
Dooontcareee t1_j2da92k wrote
How does she think she can make that? Shoulda just got in the water and hopped into the other one. I get it though, still was pissed lol.
[deleted] t1_j2dacdn wrote
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Borkso t1_j2dc5m1 wrote
Thanks for the post, bloodfart2112
[deleted] t1_j2dccm5 wrote
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chriyy t1_j2dd3lo wrote
Mmmmmmmmmm I’m jelly
Packers_Equal_Life t1_j2dd47w wrote
Mom makes these every Christmas. Just had them last week, finished up the leftovers the other day, so good when she gets a good batch
[deleted] t1_j2dduht wrote
iced1777 t1_j2ddydh wrote
Outside are breadcrumbs
jakethediesel89 t1_j2deesh wrote
My favorite two buttons on a recipe webpage: "Jump to recipe" & "Print recipe."
Takes alllllll the bullpie out if the way..
iced1777 t1_j2deg3n wrote
Thanks for the link, looks like a great resource. I've seen a lot of Americanized recipes (which come pretty close!) use saffron, but I've never seen the batter before. Almost any fried breading in Italian-American cooking will use egg as the "glue". Anyone know if a batter made from flour would make a big difference in the end result compared to egg?
KisuAran t1_j2dh63q wrote
Get some speck in there, and gol darn you got yourself my favourite arancini. My auntie makes veggie ones too, they're amazing.
MastodonSoggy2883 t1_j2dhero wrote
Yes delicious but can not stop at those two, what’s your filling.
[deleted] t1_j2dhkd4 wrote
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Two-Sword_Kirito t1_j2didkm wrote
I am eating some right now lmao
Mexikinda t1_j2dljvh wrote
Mike White described it as the “derpiest death.”
SecretHoSlappa t1_j2dmg3u wrote
It's almost as if she was a human
PorcoDiglett t1_j2dnans wrote
I'm sicilian myself (living in Mazara del Vallo and studying in Palermo) and I make arancine with my mom quite often. I can assure you that the batter is the traditional way.
As of the difference between batter and egg, I can't really tell because we always use batter. Probably it lacks of that eggy flavour, which is good since you don't want that.
I wanted to point out a thing of GialloZafferano's recipe. They use caciocavallo cheese both for rice and ragù filling. It's a very specific cheese from south Italy and it could be hard to find outside. You can switch that with regular parmesan-like cheese for rice and mozzarella for fillings.
Also there are just two different fillings in that recipe, but you can use whatever ingredient you like. Popular ones are: speck and fontina/provola, spinach bacon and mozzarella, eggplants tomato sauce and pecorino, salmon and besciamella.
You can even go more gourmet if you like with fancy combinations.
Albablu t1_j2dnym5 wrote
You may not be aware of it, but FYI, half of Sicilians hate you now
AlphaLaufert99 t1_j2dpxpl wrote
Si chiamano Arancinə adesso
[deleted] t1_j2dqtfy wrote
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Duke6_2 t1_j2dr1a3 wrote
Arancinə gender fluid
lizalove91 t1_j2dsup1 wrote
There’s a button right at the top of the page that says “jump to recipe”
Dogghi t1_j2dtivj wrote
Certo che "gourmetizzare" gli arancini non si può vedere...
Però finalmente una foto fatta come dio comanda
RedditingMyLifeAway t1_j2dygbs wrote
It certainly was
TheLadyEve t1_j2dz22t wrote
I love the plating here, because one of my favorite ways to eat arancini is to dip them in pomodoro/marinara.
GracePalm887 t1_j2e3mgr wrote
Never had that but it looks delicious! 😋
MasticaFerro t1_j2e3r1s wrote
Sicilian here. Please don’t eat them with tomato sauce, ketchup, basil or other stuff. Arancini are a street food, you eat them with a paper towel. Strongly suggest to you, for more of a Sicilian experience, to make them with Edamer cheese in the middle of the rice ball.
PS: try some recipe that involves pistachio and pistachio cream
Edwardc4gg t1_j2e5xdp wrote
Hello chef John!
JaWasa t1_j2e66ow wrote
Thank you so much bloodfart! I am totally trying this recipe tonight
Travis-Trower t1_j2ebbpb wrote
All that you have to do is put in the word Arancini in your search engine which mine is Safari and you have plenty of recipes to choose from and if you are like me you make it your very own by taking what you want in it and fix it your way!!! I never follow recipes and I am a great cook
deeperest t1_j2ecg8w wrote
Are...are you a bot?
[deleted] t1_j2eduxy wrote
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YorkyBar t1_j2emsnl wrote
I could just eat those. Looks delicious.
a_guy_on_Reddit_____ t1_j2eso61 wrote
As a Sicilian native,I am thankful. As someone from Palermo though,I am sad you call it arancini.
For context:people from Palermo (capital of Sicily) call it ‘arancina’ and ‘arancine’ while people from Catania (and sadly the world) call it ‘arancino’ and ‘arancini’.This had caused disagreements obviously on which is true.
GrillDealing t1_j2exers wrote
Scroll back to the the top, there is a jump to recipe link.
Knichols2176 t1_j2exoo7 wrote
No dine and dash allowed!
yodaboy209 t1_j2f4k8x wrote
These look amazing!
deeperest t1_j2fenpl wrote
But I finally made it to the bottom - now I have to go all the way back?!?!
Bloodfart2112 OP t1_j2ai9fq wrote
Here’s a picture of one cut in half.
I used this recipe and they came out awesome!