# 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 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
→ Frying
15 - Vegetable oil, for deep frying
# Method:
01 - Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 3 minutes. Stir in garlic and cook for an additional 30 seconds.
02 - Add arborio rice and cook for 2 minutes, stirring to lightly toast the grains.
03 - Pour in white wine, stirring continuously until it is mostly absorbed. Gradually add chicken stock, one ladle at a time, stirring frequently and allowing each addition to absorb before adding more. Continue for 18 to 20 minutes until rice is creamy and al dente.
04 - Remove the skillet from heat. Stir in shredded chicken, Parmesan, mascarpone, parsley, salt, and black pepper until evenly incorporated and creamy. Allow mixture to cool to room temperature, then refrigerate for at least 1 hour to firm up.
05 - With damp hands, portion approximately 2 tablespoons of chilled mixture and roll into balls.
06 - Arrange three separate bowls containing flour, beaten eggs, and panko breadcrumbs.
07 - Roll each ball in flour, dip into beaten eggs, then evenly coat with panko breadcrumbs.
08 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F. Fry arancini in batches for 3 to 4 minutes, turning occasionally, until golden brown and crisp. Drain on paper towels.
09 - Serve arancini hot, optionally accompanied by marinara sauce or aioli.
