Save Golden, crispy arancini filled with creamy chicken and rice, perfect as a savory appetizer or satisfying snack.
This recipe quickly became a family favorite because of its perfect balance of crunch and creaminess.
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
Save This recipe is often shared at family gatherings creating warm cherished moments.
Required Tools
Large skillet Mixing bowls Deep fryer or heavy pot Slotted spoon Paper towels
Allergen Information
Contains Wheat (flour breadcrumbs) Egg Dairy (Parmesan mascarpone) Chicken Always check ingredient labels for allergens if unsure
Nutritional Information
Calories 285 Total Fat 13 g Carbohydrates 30 g Protein 13 g
Save Enjoy these arancini balls fresh and crispy they make a delightful appetizer or snack.
Recipe FAQ
- → What type of rice is best for arancini?
Arborio rice is ideal due to its creamy texture when cooked, which helps hold the filling together.
- → Can I prepare the arancini mixture in advance?
Yes, chilling the mixture for at least an hour helps it firm up, making it easier to shape the balls.
- → How do I get a crispy coating on the arancini?
Rolling the balls in flour, then beaten eggs, and finally panko breadcrumbs ensures a crunchy golden exterior when fried.
- → What oil temperature is recommended for frying?
Heat the oil to around 350°F (175°C) for even frying and a crisp finish without greasiness.
- → Are there any suggested additions for extra flavor?
Adding a cube of mozzarella inside each ball before breading adds a melty, cheesy surprise.