# What You'll Need:
→ Filling
01 - 2 tablespoons olive oil
02 - 1 small onion, finely chopped
03 - 2 garlic cloves, minced
04 - 1 cup cooked chicken breast, finely shredded
05 - 1 cup arborio rice
06 - 2 1/2 cups chicken stock
07 - 1/2 cup dry white wine
08 - 1/2 cup grated Parmesan cheese
09 - 1/2 cup mascarpone cheese or cream cheese
10 - 2 tablespoons fresh parsley, chopped
11 - Salt and black pepper, to taste
→ Breading
12 - 1 cup all-purpose flour
13 - 2 large eggs, beaten
14 - 1 1/2 cups panko breadcrumbs
→ Frying
15 - Vegetable oil, for deep frying
# Step-by-Step:
01 - Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook for 30 seconds more.
02 - Stir in arborio rice and cook, stirring frequently, for 2 minutes to lightly toast the grains.
03 - Pour in white wine and stir until mostly absorbed. Gradually add chicken stock, one ladle at a time, stirring frequently and allowing liquid to absorb before adding more. Continue until rice is creamy and al dente, about 18 to 20 minutes.
04 - Remove from heat. Stir in shredded chicken, Parmesan, mascarpone, parsley, salt, and black pepper. Mix until creamy and smooth. Let cool to room temperature, then refrigerate for at least 1 hour to firm.
05 - Dampen hands and scoop approximately 2 tablespoons of the chilled mixture. Shape into balls, roughly uniform in size.
06 - Arrange all-purpose flour, beaten eggs, and panko breadcrumbs each in separate shallow bowls for breading.
07 - Roll each ball first in flour, then dip into beaten eggs, and finally coat thoroughly with panko breadcrumbs.
08 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry arancini in batches for 3 to 4 minutes, turning occasionally until golden and crisp. Drain on paper towels.
09 - Serve hot as an appetizer or snack, optionally accompanied by marinara sauce or aioli.
