[MUSIC]
>> Hey everybody.
>> Hi, guys.
>> So welcome to How To Feed A Loon,
I'm Kris
>> And I'm Wesley.
>> The loon.
>> The loon.
>> And folks, today we are making
an amazing, it's an appetizer,
I think it's fair to say that.
>> Yes, it's very much an appetizer.
>> Although we eat so many of them.
>> That it is my entrée.
>> It's an entrée.
>> [LAUGH]
>> It's an entrée to deliciousness,
I'll tell you that much.
We are making, arancini.
He says, aran-see-ni I say, aran-chee-ni.
>> So we'll figure it out.
>> Whatever it is, it's delicious.
>> It is amazing.
>> It is, and what it is, it's Italian,
it's incredible,
it is deep-fried risotto balls.
>> With some mozzarella, and some lovely,
that's not bacon, that's, don't tell me.
[LAUGH]
>> Prosciutto, my goodness, how could you?
>> I completely lost it.
>> I mean, of all things to forget.
Anyway, there's all different
ways to make arancini,
but we're going to show you
how to make it the best way.
So it all starts off with the risotto, you
have to say it like that when you make it,
risotto.
>> Risotto.
>> And so, there's some tricks of
the trade when you make risotto, and
I'm gonnao show you how to do that, okay?
>> That's right,
Chris makes some amazing risotto.
>> Yes, yes, and the end result,
though is not real difficult to make, but
there is definitely some technique to it,
and I'm going to show it to you.
So we, first of all,
we're starting off with,
I've got my nice large Dutch oven, just
use a good sturdy, pretty large skillet.
>> I like your hair today [LAUGH].
>> Thanks, anyway,
let's get back to the risotto.
So, we're going to add this one
shallot that has been finally diced,
and just a shallot,
in case you don't know,
it's in the onion family
>> And
it's a little sweet,
sweeter than an onion, so good.
>> Sort of like me, anyway.
This is going to just now cook down for
literally about four minutes until
it becomes nice and translucid.
>> Okay-dokey.
How's it going?
Is it translucent?
>> It is, and
you want to cook this until it starts
to turn just a little bit golden.
Okay, so now we're going to use
the first trick of the trade is,
this is a cup of Arborio rice.
Now, you may think, well, what is so
special about Arborio rice?
It's just the way it is produced, and
there's a whole chemical reason why it
works, and I'm not going to go into it,
but you want something that's
going to be really creamy and
it's going to just really become
almost like this rolling wave,
is the way they describe it in Italy.
You can also use Carnaroli, that's very
commonly used in Italy, it's another.
>> Carnaroli.
>> Carnaroli.
I think I'm saying that, if that one's
a little harder to find in the States, but
Arborio, you can find in North America,
and I know you can find it in Europe.
So anyway, we're going to cook
this over medium high heat,
I'm going to turn up my heat
just a little more here.
>> Turn up the heat.
>> And basically what we're wanting to
do is, just sort of toast the rice,
it's going to help with the texture
when we start adding our liquid.
That's going to start,
the liquid's going to be absorbed and
it's going to start forming this
beautiful, beautiful risotto.
>> Right, and what liquid are you adding?
>> We're going to do chicken stock, but
we're going to get to that in a minute,
because that's another important,
important key to making perfect Arborio.
>> What about that wooden spoon,
didn't we have somebody?
>> Yes, yes, so we've met so many great
chefs along the way, and there was a chef,
and he was so great,
I can't remember his name.
>> But he was on Iron Chef.
He was, he was a contestant on Iron Chef,
and I think he was an Iron chef.
>> Anyway, he said,
if you're going to make risotto,
you have to use a wooden spoon, it's
another one of those Italian wives tale,
but I never disagree with an Italian
wives tale, so use a wooden spoon.
Okay, anyway, this is going to cook for
about, it's now been about six minutes,
but we're going to cook for about six
minutes until it gets nice and toasty.
Okay, so this is beautiful,
this has gotten nice and crispy or toasty.
Now I have got a quarter cup
of good quality white wine.
>> Remember, if you won't drink it,
then don't use it.
>> That's right, you want to go with good
quality wine, a dry wine is really good.
And so, now that we're starting to add the
liquids that the Loon was talking about,
you want to do this in stages, and
you don't, [SOUND] okay, thank you.
You don't want to add all your liquid at
once, because it's very important that you
just slowly, but surely, let this
rice begin to absorb the liquid, and
that's what's going to help facilitate
the creaminess that we're looking for.
>> I applaud you.
>> Thank you.
>> [LAUGH]
>> I appreciate that.
So, chicken stock is what we like to use,
you can use vegetable stock, but for
this, we're going with chicken stock.
It's also important that you
don't lower the temperature
of the rice as you're cooking it, because
that will just impact the ability to
continue to absorb that fluid,
so that liquid.
So I've got over here a pot of
chicken stock that I've heated,
it's simmering, this is going to
take ultimately about three cups for
you to do this, but
I always like to have a little extra hand
just because,
sometimes it takes a little bit more.
So now what we're going to do is,
we've added this and
we're just going to stir this until
the rice has completely absorbed this, and
then we're going to add another layer
>> Right and
then we'll start to see the waves.
>> You will start to see those waves.
Yes, there's an Italian term for it and
I can't remember what it's called for
the waves, but I'll have to, maybe while
this is absorbing you can look it up.
>> I'll find out what it is.
>> Okay, all right, so this is going to
take, just literally only take,
this takes about a total of 25
minutes to get to where it should be.
But sometimes it takes
a little bit longer,
just depending on the the heat
levels that you've got.
But anyway, so when we come back, we're
going to add another round of hot stock.
Okay, so now you can see that this, almost
all of the liquid has been absorbed.
>> Yes.
>> So now we are going to add-
>> More liquid.
>> This ladle, I love using a ladle,
this is about a cup right here, but
you're going, that's about, each
layer that you're going to add of
liquid of the stock is about a cup.
So now we've added that in, and
you can see already that the rice
is starting to get a little thicker,
it's starting to absorb that stock,
and it's going to become Al Rondo.
>> Al Rondo.
>> Yes,
you have to roll your Rs like a wave.
Al rondo means-
>> Like a wave.
>> Like a wave.
So, anyways, so, all right.
So now we're just going to continue
cooking this until almost all of
the liquid has been absorbed, and
then we'll do it one more time.
>> Yeah.
>> Hey, all right, we're building,
building, building, all right.
>> Yes, we are building.
>> It's beautiful.
Now, another thing that's
important to remember,
there's a lot of little key things that
help you make the perfect risotto,
as I add this other cup or
so of chicken stock.
>> Of chicken stock.
>> Is just the movement,
you want to kind of,
this is one of those dishes that
you're going to need to stay with.
And the circulating of the wooden spoon,
it really just helps the overall texture,
it helps break down the starch,
and it helps the rice to
kind of release some of its starches,
which helps in the creaminess, so.
>> Okay.
>> Keep on the stirring,
you like to stir things up,
so it's pretty.
>> [LAUGH]
>> So anyway, so we're getting close.
So this was the third round, so
this should, by the time this absorbs
all of this, it should be real close, and
you can take a little taste sample, and
if it's not quite there, add a little
more stock and it'll get there.
>> Yes.
>> Okay, folks, so now-
>> That looks wonderful,
now that looks Al Rondo to me.
>> Yeah, I mean,
really what it should do is,
when you're doing the perfect risotto,
and it takes some practice, but
when you set that risotto down on
the plate, it should do, well,
that's where that term kind of, it should
just sort of be like a wave on the plate.
>> It's so good, and you should check out,
Chris has three other
risotto recipes on the blog,
and they're each amazing.
>> Delish, okay so, but now we don't
really want these balls to completely roll
out because we're going to ball them up.
>> Yeah, and deep fry them.
>> So anyway, the Texan is us loves that.
All right, so now I've turned this off,
and let me just reiterate.
It may take a little longer than 25
minutes, this actually took me 35 minutes.
It may take more than three cups of stock,
but
just kind of keep working with it and
you'll get there.
And you want the rice to
be a little al dente.
>> Yes, yes.
>> You know, you don't want
it to be just complete mush.
>> Yeah, that just looks wonderful.
>> Perfect, yeah.
So now we're going to add, this is about
three quarters of a teaspoon of kosher
salt, and now we're going to
start adding some binders.
Now this is when we're
talking about arancini.
[COUGH] Excuse me, so
I've got a half a cup of good
quality grated parmesan cheese.
Now I've got two eggs.
Now, again, this is what's acting
as the binder for this, so
you don't want to put this with
the heat still on, you're going to
want to let this cool a little bit,
because you don't want scrambled eggs..
>> Scrambled eggs in your risotto.
>> Yeah, and we're just going to quickly
incorporate all of that together, and
then what we're going to do, my gosh,
and the smell, folks, is heavenly.
>> Absolutely nuts.
>> So this is going to be beautiful,
and then what we're going to do is,
we're going to transfer it,
you want to transfer it to another bowl,
let it cool a little bit, and then-
>> We're going to do the dredge report.
>> Yeah,
we're going to heat up our oil and
then we're going to do the dredge report.
>> And then we're going to deep fry them,
mm-hm.
>> Hey, okay, so now we are back, so you
saw what we did do, we added the egg and
the cheese, and then it's really important
that you need to let that kind of solidify
and get chilled, almost, so
we put it in the refrigerator.
Now you may, it depends on how
the consistency of your risotto,
if it's really, really wavelike,
meaning it's really wet,
you ended up putting a lot of stock in.
Then the way you can adjust that and make
it more easy to work with, you kind of
want it like this texture, like this,
it's a little, what's that like?
What would you say that's like?
It's sort of like a-
>> Paste almost.
>> Pastey, yeah.
>> So you can add more, you can add,
yes, it's all right, no.
You can add more cheese, and
you can add some breadcrumbs to
kind of help thicken that up.
>> We did a little practice run here,
just to make sure that we did do it,
that it'll all stay together,
look at how cute that is.
>> Yes, yes, so,
now you're going to get a little messy,
and that's what cooking's all about.
>> Yes.
>> So, what I recommend doing is,
get a bowl like this, so
you can wet your hands, and then just,
you're going to, why don't you put the
mozzarella cheese, you can use your hands,
they're just a little wet.
Put your mozzarella cheese and prosciutto,
mix them together,
it'll just make it easier for you.
>> All right.
>> So okay, so see, now we're
going to start forming this ball,
and again, these are a little wet,
I was a little Liberal with the stock when
I was adding the stock, but that's okay.
>> There you go,
I'm mixing this all up together.
>> So then just take a little, I just put
a little divot right in there, and just.
>> Is that a big divot?
It's a big, and
then we can add a little more,
which will be no problem, that's good.
And then you just sort of work that in.
And, wow, you gave me a lot,
that's good though, okay.
And then we're going to just,
again, use your hands,
it's going to be a little sticky.
>> Just get it into a ball.
>> Yeah, yeah, okay.
>> Then roll it around in some flour.
>> It may feel like, at this point, like,
wow, this is really, it's never going to,
it's too wet, but as you put it through
the dredge station, which here is flour.
>> Egg.
>> All purpose flour.
>> And season-
>> No those are just regular,
this has enough flavor in it.
>> Okay.
>> And so anyway,
you shake your excess flour off.
>> And roll it around in some egg.
>> This is egg,
two eggs with two tablespoons of water.
>> Okay.
>> Okay, and then now we're going to,
if you want to roll that around.
>> Yeah, so I'm just going to cover it.
>> Just fill that, cover that up with
breadcrumbs, and just put that on that
plate, and we're just going to continue
until we're ready to deep fry them.
>> Yes, let's do it.
>> Okay.
Okay
>> Here they are.
>> That is a plate of beatufiul.
>> Arancini.
>> Arancini, so anyway,
we've got 8 balls here, and
this recipe is going to
make anywhere from 8 to 12.
>> Yes.
>> Our balls are a little on the big side,
so we've only got eight, but anyway.
>> Yes, we used a lot of the mixture.
>> We did, so and again, just remember,
you may need to flour your hands,
you may need to wet your hands-
>> because it's sticky.
>> It's going to feel kind of
messy when you're doing this.
>> Once you get it to the end of
the dredge with the breadcrumbs,
see what happens.
>> And then that's going to be so
moist when this cook.
So speaking of cooking, I've got-
>> Is your oil ready?
>> I've got some vegatable oil
over here that I've heated to 300,
between 350 to 365,
which is perfect for deep frying.
I love to use my themometer, so
I know I've got the right temperature.
>> All right, those are good.
>> He's rounding out the balls.
So okay, so now these
are going to literally go in, and
they are going to go in for a few minutes,
until they're just golden brown.
Now, I like to use my little spider here
to just to kind of carefully drop them in,
look at that.
>> Man, I'm getting so excited.
>> I know, I know, I mean that prosciutto-
>> Those don't take long.
>> No, they don't, they don't,
they cook up very quickly.
So anyway, we're going to cook these, and
then we're going to cook these, and then-
>> And then we're going to come back and
I'm going to eat them.
>> Wow.
>> Those are beautiful.
>> Those turned out amazing.
>> [LAUGH] Well, you haven't eaten it yet,
but they look phenomenal, they really do.
So those literally,
they cook very quickly in your hot oil.
If you're doing a large batch of them,
as you cook them, don't flip them,
don't overcrowd your pan, you can keep
them warm in a low temperature oven.
>> because you gotta keep
the temperature up on the oil.
>> Yeah, and
then when you put the new batch in,
just make sure you've got your oil back up
to the temperature where you need it to.
>> Yes, well,
I'm going to have one of these bad boys.
>> So, these are so
delicious served by themselves, I mean,
we could just sit there and eat these,
these are wonderful appetizers.
>> I might do this.
See if people can see it.
Wow.
>> Look at that cheese and the.
[LAUGH]
>> I think I'm in love,
that cheese ball,
look at that cheese ball.
>> Yeah, that is something
literally to salivate for, my gosh.
Okay, are you going in?
>> Yes.
>> These are great served with marinara,
but.
>> [LAUGH]
>> Yeah, yeah, and,
are you doing the I can't believe it's so
delicious dance?
>> A little warm.
>> It's a little [LAUGH].
Hallelujah?
>> Amazing, hallelujah.
>> [LAUGH]
>> Aranzini, arangini, whatever.
>> Arancini.
I know, they're, I mean, risotto is so
delicious by itself, but
then when you add some mozzarella and
some prosciutto, and then you deep fry it.
>> Yes, look at all that
just deliciousness in there.
I could eat these forever.
>> [LAUGH] You just might.
>> [SOUND] [LAUGH]
>> It's crazy,
we order these in our favoritte Italian
resturaunts, but I have to say,
don't you think that these
are the best you've ever had?
>> Yeah, and
you don't need marinara for these.
>> I know, I know, that's why I said.
So guys, well, I guess we gotta wait.
>> All right.
>> Yeah.
>> Hold on.
>> We're awaiting the verdict, all of us.
>> Of course this is 100% Loon approved.
>> [SOUND] He said,
it's 100% Loon approved.
>> Yes.
Just amazing.
>> Now I'm just going to tear this open.
My gosh.
>> Look at all that deliciousness.
>> [LAUGH] We have captions to
help you understand what he said.
So crunchy on the outside and then, see I
told you, like the gooeyness when you're
putting it together, you're going to
be like, my God, this can't be right.
>> But so good.
>> It makes it perfect,
so gooey on the inside.
>> So good, now,
you can get this recipe, and
marinara sauce if you want to,
on HowToFeedALoon.com, and many more.
Wow, I'm sorry, I'm eating yours.
>> I died and gone to to arancini heaven,
that's crazy good.
Please, go to our social media, YouTube,
Instagram, Facebook, all that stuff, like,
share, tell your friends about
arancini and How To Feed a Loon.
>> Yes.
>> And we'll love you forever,
we love you anyway, but.
>> Cheers.
>> Cheers.
>> Cheers, tink [LAUGH].
>> My gosh I'm having a ball.
>> Hey, everybody.
>> Hey, now, if you like what you saw,
make sure you subscribe
to our YouTube channel.
>> That's right, and to get more amazing
recipes like this, just click right here.
>> Click, subscribe, click, subscribe.
>> Do it all, just click and subscribe.
>> [LAUGH]
