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Making Arancini’s tomorrow
Posted on 6/12/25 at 6:55 pm
Posted on 6/12/25 at 6:55 pm
Been watching YT videos on making. Most recommend this mold from Amazon.
LINK
Made my rice and ragu today. Used ground veal and chuck. Making the Sicilian version like Gino’s. Anyone ever used the mold before? Looks like it’s the way to go.
LINK
Made my rice and ragu today. Used ground veal and chuck. Making the Sicilian version like Gino’s. Anyone ever used the mold before? Looks like it’s the way to go.
Posted on 6/12/25 at 8:51 pm to lsufan1971
No need for a mold if your rice is sticky enough
Posted on 6/12/25 at 9:23 pm to Trout Bandit
I’m using Ambiano rice. I have it cooled in the fridge. It’s pretty sticky. Going to add 2 eggs and fresh grated Parmesan to it.
I’m think of adding a little ricatta cheese along with the mozzarella to the stuffing.
I’m think of adding a little ricatta cheese along with the mozzarella to the stuffing.
This post was edited on 6/12/25 at 9:26 pm
Posted on 6/12/25 at 10:04 pm to lsufan1971
One of my favorite uses for a leftover dish. Risotto first night, arancini the next.
Absolutely do not need a mold. It’s pretty easy to do by hand.
Absolutely do not need a mold. It’s pretty easy to do by hand.
Posted on 6/12/25 at 11:20 pm to lsufan1971
I’ve never made them, but I love Gino’s.
Posted on 6/13/25 at 12:08 am to lsufan1971
You don't need the molds. We made one that had a higher stuffing to rice ratio by using a #24 portion scoop of rice, rolling it flat between two layers of plastic wrap, placing a #40 portion scoop of filling in the middle, and wrapping the rice around it.
Refrigerate the arancini overnight or at least 30 minutes before breading for best results.
Good luck and remember to post pics of your triumph.
Refrigerate the arancini overnight or at least 30 minutes before breading for best results.
Good luck and remember to post pics of your triumph.
Posted on 6/13/25 at 4:42 am to BigDropper
quote:
Refrigerate the arancini overnight or at least 30 minutes before breading for best results.
Gino’s uses a flour and water slurry to coat them right before the roll them in breadcrumbs. It helps the breadcrumbs bind to the rice. I’m going to do that as well. I’ll post some pics of the finished product.
Posted on 6/13/25 at 8:50 am to lsufan1971
quote:
Making the Sicilian version like Gino’s.
Gino makes a Crawfish Arancini. It’s way too good. When my sister flys in from Georgia, he’ll have it made for her.
Now I want Gino’s!
Posted on 6/13/25 at 9:54 am to LSUDad
quote:
Gino makes a Crawfish Arancini. It’s way too good.
I have a weird allergy to crawfish. I can eat other shellfish but not crawfish. There is a certain protein in crawfish my DNA doesn’t like. So never had the crawfish version.
Posted on 6/13/25 at 1:43 pm to lsufan1971
It is really good. Just about anything is good with Crawfish!
Posted on 6/13/25 at 2:54 pm to lsufan1971
Balls made and in the fridge. Will run through the water/flour slurry and coat with breadcrumbs right before I get ready to fry. They turned out pretty good.
Made 9 balls
2 cups cooked rice (Ambiano)
Stuffing
1 cup of ragu
Half a ball of mozzarella
9 teaspoons of Riccata cheese

Made 9 balls
2 cups cooked rice (Ambiano)
Stuffing
1 cup of ragu
Half a ball of mozzarella
9 teaspoons of Riccata cheese

Posted on 6/13/25 at 6:52 pm to lsufan1971
Finished product. Made a marinara to go with it. Fresh Romano on top and pretty damn close to Gino’s


Posted on 6/14/25 at 8:10 am to lsufan1971
You already have two of the most effective arancini molds: your hands. (assuming you have two hands).
I've always just used my hands and typically use leftover risotto. Basically plop some risotto in the palm, spread it out flat, put filling in the middle, close hand. Usually use mozzarella and mortadella, never had a problem.
ETA: looks good! I think one measure of a cook is how well they can fry something, yours look great. Hope they tasted great!

I've always just used my hands and typically use leftover risotto. Basically plop some risotto in the palm, spread it out flat, put filling in the middle, close hand. Usually use mozzarella and mortadella, never had a problem.
ETA: looks good! I think one measure of a cook is how well they can fry something, yours look great. Hope they tasted great!
This post was edited on 6/14/25 at 8:12 am
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