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 for gatherings and celebrations.
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 Making these arancini together brought joy to our family weekend afternoons.
Serving Suggestions
Pair with marinara sauce or garlic aioli for dipping to enhance the flavors.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze before frying.
Variations
Add a cube of mozzarella inside each ball for an extra cheesy surprise or substitute roast chicken for convenience.
Save These arancini balls offer a delightful combination of creamy filling and crispy exterior, perfect for any occasion.
Common Questions
- → What type of rice is best for these arancini?
Arborio rice is ideal as it absorbs liquids well and creates a creamy texture without becoming mushy.
- → Can I prepare the filling in advance?
Yes, refrigerate the cooled filling for at least one hour to firm up before shaping the balls.
- → What oil temperature is recommended for frying?
Heat oil to 350°F (175°C) to ensure a crispy and evenly cooked exterior.
- → Is there a vegetarian alternative for the filling?
Substitute chicken with mushrooms or roasted vegetables to maintain a savory and satisfying taste.
- → How should I store leftovers?
Keep leftovers in an airtight container in the refrigerator and consume within two days. Reheat to restore crispiness.