Pin it Golden, crispy arancini filled with creamy chicken and rice, perfect as a savory appetizer or satisfying snack.
Ingredients
- For the Filling: 2 tablespoons olive oil, 1 small onion, finely chopped, 2 garlic cloves, minced, 1 cup cooked chicken breast, finely shredded, 1 cup arborio rice, 2 ½ cups chicken stock, ½ cup dry white wine, ½ cup grated Parmesan cheese, ½ cup mascarpone cheese (or cream cheese), 2 tablespoons fresh parsley, chopped, Salt and black pepper, to taste
- For Breading: 1 cup all-purpose flour, 2 large eggs, beaten, 1 ½ cups panko breadcrumbs
- For Frying: Vegetable oil, for deep frying
Instructions
- Step 1:
- Heat olive oil in a large skillet over medium heat. Add onion and sauté until soft, about 3 minutes. Add garlic and cook for another 30 seconds.
- Step 2:
- Stir in arborio rice and cook for 2 minutes, allowing the grains to toast lightly.
- Step 3:
- Pour in white wine and stir until mostly absorbed. Add chicken stock, one ladle at a time, stirring frequently and letting the liquid absorb before adding more. Continue until the rice is creamy and al dente, about 18–20 minutes.
- Step 4:
- Remove from heat. Stir in shredded chicken, Parmesan, mascarpone, parsley, salt, and pepper. Mix until creamy. Let the mixture cool to room temperature, then refrigerate for at least 1 hour until firm.
- Step 5:
- With damp hands, scoop about 2 tablespoons of the chilled mixture and roll into balls.
- Step 6:
- Set up a breading station: place flour, beaten eggs, and panko breadcrumbs in three separate bowls.
- Step 7:
- Roll each ball in flour, dip in egg, then coat thoroughly with panko breadcrumbs.
- Step 8:
- Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry the arancini in batches for 3–4 minutes, turning occasionally, until golden and crisp. Drain on paper towels.
- Step 9:
- Serve hot, optionally with marinara sauce or aioli.
Pin it 
Pin it Serve with a crisp white wine such as Pinot Grigio.
Common Questions
- → What type of rice is best for arancini?
Arborio rice is ideal as it becomes creamy when cooked with stock and wine, providing the perfect texture for arancini.
- → How do I achieve a crispy exterior for the arancini?
Coat the balls thoroughly in flour, egg, and panko breadcrumbs before deep frying to ensure a golden, crisp crust.
- → Can I prepare the filling ahead of time?
Yes, chilling the filling for at least one hour helps it set, making it easier to shape into balls.
- → What oils are recommended for frying?
Vegetable oil with a high smoke point is best for deep frying to achieve even cooking and a crisp texture.
- → Are there any suggested serving accompaniments?
Serve the arancini hot with marinara sauce, aioli, or a crisp white wine like Pinot Grigio for complementing flavors.