Save Golden, crispy arancini filled with creamy chicken and rice, perfect as a savory appetizer or satisfying snack.
I have enjoyed making these arancini for family gatherings and they never disappoint.
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 These arancini bring back fond memories of lively family dinners filled with laughter and sharing.
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 per serving
Save Enjoy your delicious arancini fresh and share with loved ones for the best experience.
Kitchen Tips & Answers
- → What type of rice is best for the filling?
Arborio rice is preferred as it becomes creamy and holds together well after cooking.
- → Can I prepare the filling ahead of time?
Yes, refrigerate the chilled mixture for at least an hour to firm up before shaping.
- → What is the best oil for frying the arancini?
Vegetable oil is ideal for deep frying due to its neutral flavor and high smoke point.
- → How do I achieve a crispy crust on the arancini?
Coat the balls in flour, dip in beaten eggs, then cover thoroughly with panko breadcrumbs before frying.
- → Are there variations to enhance flavor inside the arancini?
Adding a small cube of mozzarella to the center before shaping adds a melty core.