Dining and Cooking
American Recipes

Rice Balls (Arancini) with Chef Frank



These are my version of Rice balls or arancini (little oranges). I have always loved the rice balls my grandmother made, but these are more of a restaurant style made with risotto and tons of cheese.
The best part of this method is that you modify it with whatever fillings or flavors you want.

Film, Editing & Production:Karen & Frank Proto

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makes 45-50

3 tbsp/45 ml olive oil
2 1/2 cups/470 g arborio rice
1 small onion, chopped
2 cloves garlic, chopped
6-8 cups/1 1/2 to 2 L chicken stock
1 cup/237 ml dry white wine
3/4 #/340 gmozzarella, shredded
1 cup/225 g Pecorino Romano, grated
1 cup/225 g Parmigiano Reggiano, grated
1/4 cup/56 g provolone

Fry at 320-330 F/160-165 C

46 Comments

  1. Belal Abu Sultan

    I honestly thought you'd be making onigiri here because it's April 1st lol
    that being said, I have another observation.
    most Itlian comments are satisified, you did not say (this is the right way and all other ways are wrong), you respected all methods and showed your preference.
    if I would ever work in a restaurant I would love to work under you, sure cooking experience is good and all, but mostly to learn more from your Character and grow as a person.

  2. xchawk

    I had these in Rome (Suprizo/Arancini) and they were great street food snacks between meals and delicious. Thank you. Can't wait to make some for myself. Nice clear instructions. Thank you

  4. SoundAndFuryy

    Just a note, "number 30 spoon" is simply a 30ml/g spoon. Which, for Murican peoples, yes, is roughly an ounce (28,35g)

  8. Giuseppe Pipia

    It's fine putting black pepper in the rice. However, those are supplì, not arancini. The former is made in center Italy, while arancine (as they are known in Palermo) are from Sicily and they have an outer layer made of saffron risotto (and black pepper) and the inner core has the condiment of your choice, from ragù (the most traditional one) to cheese to veggies. 😉

  9. POGOZ

    bruh i connected this to my sisters tv now i am just spmaming hello this is franks and your withh protcooks

  14. Our Kitchen Classroom

    This is literally the first thing we ate when we moved to Sicily 4 years ago, so arancini will *always* have a special place in my heart (that and cannoli 😋 )!!! 💜💜💜 But, is there really such a thing as "too much cheese," Chef?! I actually prefer to shape them into triangular prisms like yakionigiri for frying. This gives them wide sides for ease of turning in shallow oil, especially when cooking with young children.

  17. Dr. Moon

    I love arancini with ragu`. I always get excited when you do italian and spanish dishes. Keep em comin!

  18. Cadwaladr

    I put black pepper in almost everything. The French like to put white pepper in their white sauces, but I'm like, nah. When I don't have time to cook something nice, and I have a can of Spaghettios, I put in a bunch of black pepper and a few glugs of olive oil. They are much improved in this way.

  20. YMESYDT

    Have you ever considered a segment where viewers submit their recipes for you to improve on?

  22. Vizzini

    Since I play non-stop cooking vids throughout my 18-hour workday, I don't know how this channel has escaped my notice until now. I'll be back.

  25. 3MasterG

    Dude, awesome! Did you know that Chihuahua, México gave birth to one of those Asian knock- off dishes? It's also rice balls, like the nigiris, but these are stuffed with avocado, cream cheese, and fish, shrimp, meat and other things. And just like aranginos, they are breaded and fried. They are actually awesome!

  30. David Hall

    I only had Italian panko, so I blitzed 'em in my Vitamix. Followed the rest of the recipe and cooked in the air fryer. Outstanding!

  32. Patrizia Terry

    Sorry the really arancini is a sicilian has Ragu peas piece of mozzarella in the middle it probably is your personal recipe

  35. Melanie W

    Flowy, lol. No such thing as to much cheese. Ever. First time I'm seeing your vids. You're super easy to watch and it's very apparent that you know what you're doing. Where can one buy these delectable looking morsels of creamy deliciousness? PS Black pepper is a must.

  37. Nick

    I mean this in the most respectful way possible, Chef Frank is one heck of a handsome guy.

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