# Components:
→ 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 ½ cups chicken stock
07 - ½ cup dry white wine
08 - ½ cup grated Parmesan cheese
09 - ½ 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 ½ cups panko breadcrumbs
→ For Frying
15 - Vegetable oil, for deep frying
# Directions:
01 - Heat olive oil in a large skillet over medium heat. Add onion and sauté until softened, approximately 3 minutes. Add garlic and cook for an additional 30 seconds.
02 - Stir in arborio rice and cook for 2 minutes, allowing the grains to toast lightly.
03 - Pour in white wine and stir until almost fully 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 pepper. Mix thoroughly until creamy. Allow to cool to room temperature, then refrigerate for at least 1 hour until firm.
05 - With damp hands, scoop approximately 2 tablespoons of the chilled mixture and shape into balls.
06 - Arrange flour, beaten eggs, and panko breadcrumbs in three separate bowls for coating.
07 - Roll each ball in flour, dip in beaten eggs, then 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.
