Molly Makes Arancini | From the Test Kitchen | Bon Appétit

Molly Makes Arancini | From the Test Kitchen | Bon Appétit

Join Molly in the Test Kitchen as she makes arancini (deep fried stuffed rice balls)! To make these Sicilian cheese-filled snacks, you first have to make risotto, then use the risotto to make cheese-stuffed balls, then coat them with breadcrumbs and deep-fry them. It’s a labor of love that will make other people love you, which is reason enough to give this recipe a try.
Check out the recipe here:

Still haven’t subscribed to Bon Appetit on YouTube? ►►

Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas.

Molly Makes Arancini | From the Test Kitchen | Bon Appétit

You may also like...

58 Responses

  1. lorin says:

    oOOOOhoOHOOOHO ARancini- we need more videos with mols!!

  2. Bruno Joel Campos Nava says:

    But Molly! It’s like a two part glue or epoxy. And Allicin is what’s really really good for you in garlic.

    I believe.

  3. Sheldon Gunby says:

    Molly calling out the Brad love. RIOT INCOMING

  4. 5k33714dy says:

    I had no idea there was a podcast

  5. MonkeyBoy543210 says:

    Gotta smash that garlic to get that AlLicIn.

  6. Ola Coker says:

    *Celebration Station!!!!!* I’m pretty sure I’ve seen all 100 episodes.

  7. Gordon Pierce says:

    Molly you’re just asking for more allicin comments

  8. gizanked says:

    But if you WERE Brad you’d definitely make reference to a 2 part epoxy.

  9. Fisherfan48 says:

    After watching Hell’s Kitchen for so long I half expect an angry British guy to scream at me if I ever try to make Risotto…

  10. Ben Inbar says:

    So when you crush it, it forms like this two part epoxy or glue, and that is the allicin, and the allicin is what’s really really good for you in garlic

    I believe

  11. Brett Jackson says:

    Chris probably listening to some Timecop1983.

  12. Philip says:

    I had to explain in a bio exam how *ALICIN* prevented bacteria growth

  13. turtlehead2 says:

    I was about to make “the comment” when I saw that garlic get smashed. Well played Molly. Well played indeed

  14. 惠敏 // michelle says:

    Chris Morocco in the background is really looking like the Test Kitchen Dad today.

  15. jiwon park says:


  16. Jonathan Lunenfeld says:

    I have a theory… that Molly is REALLY tired of the allicin comments… I Believe

    • Disciple of Shaun says:

      Maybe the reverse is true?
      Perhaps she made a bet with someone that this video would have an immense influx of allicin comments.

    • wwc c says:

      I love Brad, but every one of BA’s staffers really put so much effort into each of their videos that it’s really rude to make off-topic comments.

  17. Aleksey Karpenko says:

    She didnt let garlic rest for about 3-5 so there is not much allicin formed. 2/10. Bad recipe.

  18. David Builes says:

    Theres one rule in the internet: “you never tell people to stop doing/saying something, because if you do, that will incite them to continue doing it”, that being said… ALLICIN!!!!!

  19. Shayan Givehchian says:

    Does anyone else say “Andiamo” every time they’re about to move from the cutting board to the stove after watching some Molly?

  20. Molly Baz says:

    If molten arancini are the new mozzarella sticks, I can’t think of a better way to bring home our 100th episode. Tune into this celebration station ASAP!!! 😘

Leave a Reply

Your email address will not be published. Required fields are marked *