PantryRaiders: Top NY Chef and Standup Comics Team Up to Demo Quarantine Cooking Tips

Hilariously raunchy.  Deliciously amazing. See it here. 

Full Recipe: 

Risotto:

1 cup Arborio or short grain (any rice will work)

2 cups water

Onion garlic powder

1 Packet of ramen noodle flavoring (save the noodles for another recipe)

Two strips bacon (more if its in your nature)

Chop bacon into small bits and sauté over medium low heat until fat rendered but not crisp. Turn heat to medium, add dry rice, toast in bacon fat 2-3 mins. Add half the water, onion garlic powder and the ramen seasoning, stir as water absorbs (9- 10 mins). Add remaining water, repeat until rice is tender but not mushy (9-10 mins more) Place pan in fridge uncovered until fully cooled.

Arancini:

1 cup bread crumbs (finely crushed potato chips will work)

Cajun seasoning or whatever you have, to taste

2 egg yolks, beaten

Cooking oil

In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you dont have a thermometer, a cube of bread will brown in about 2 minutes.) 

With clean hands roll 1 1/2 to 2 inch balls of the cold rice, roll in egg yolk until well coated, roll in mixed spice and bread crumbs or chip crumbs until well coated. 

In batches, fry the rice balls, turning occasionally, until golden, about 4 to 5 minutes. Drain on paper towels and serve.