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Making Arancini’s tomorrow

Posted on 6/12/25 at 6:55 pm
Posted by lsufan1971
Zachary
Member since Nov 2003
22099 posts
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.
Posted by tigersmanager
Member since Jun 2010
8307 posts
Posted on 6/12/25 at 7:01 pm to
My favorite from Gino's
Posted by Trout Bandit
Baton Rouge, LA
Member since Dec 2012
14513 posts
Posted on 6/12/25 at 8:51 pm to
No need for a mold if your rice is sticky enough
Posted by lsufan1971
Zachary
Member since Nov 2003
22099 posts
Posted on 6/12/25 at 9:23 pm to
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.
This post was edited on 6/12/25 at 9:26 pm
Posted by tiger rag 93
KCMO
Member since Oct 2007
2782 posts
Posted on 6/12/25 at 10:04 pm to
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.
Posted by Gris Gris
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
49231 posts
Posted on 6/12/25 at 11:20 pm to
I’ve never made them, but I love Gino’s.
Posted by BigDropper
Member since Jul 2009
8169 posts
Posted on 6/13/25 at 12:08 am to
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.
Posted by lsufan1971
Zachary
Member since Nov 2003
22099 posts
Posted on 6/13/25 at 4:42 am to
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 by LSUDad
Still on the move
Member since May 2004
60804 posts
Posted on 6/13/25 at 8:50 am to
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 by lsufan1971
Zachary
Member since Nov 2003
22099 posts
Posted on 6/13/25 at 9:54 am to
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 by LSUDad
Still on the move
Member since May 2004
60804 posts
Posted on 6/13/25 at 1:43 pm to
It is really good. Just about anything is good with Crawfish!
Posted by lsufan1971
Zachary
Member since Nov 2003
22099 posts
Posted on 6/13/25 at 2:54 pm to
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


Posted by lsufan1971
Zachary
Member since Nov 2003
22099 posts
Posted on 6/13/25 at 6:52 pm to
Finished product. Made a marinara to go with it. Fresh Romano on top and pretty damn close to Gino’s

Posted by coolpapaboze
Parts Unknown
Member since Dec 2006
18464 posts
Posted on 6/14/25 at 8:10 am to
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!
This post was edited on 6/14/25 at 8:12 am
Posted by BigDropper
Member since Jul 2009
8169 posts
Posted on 6/14/25 at 7:21 pm to
Good looking!
Posted by tigersmanager
Member since Jun 2010
8307 posts
Posted on 6/14/25 at 7:43 pm to
Looks fantastic
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