# 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 1/2 cups chicken stock
07 - 1/2 cup dry white wine
08 - 1/2 cup grated Parmesan cheese
09 - 1/2 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 1/2 cups panko breadcrumbs
→ Frying
15 - Vegetable oil, for deep frying
# Method Steps:
01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, approximately 3 minutes. Add minced garlic and sauté for 30 seconds.
02 - Incorporate arborio rice into the skillet, stirring continuously for 2 minutes to lightly toast the grains.
03 - Pour dry white wine into the rice and stir until mostly absorbed. Gradually add chicken stock, one ladle at a time, stirring constantly and allowing each addition to absorb before adding more. Continue until the rice reaches a creamy, al dente texture, about 18 to 20 minutes.
04 - Remove skillet from heat. Fold in shredded chicken breast, grated Parmesan, mascarpone cheese, chopped parsley, salt, and black pepper. Stir until mixture is creamy. Allow to cool to room temperature, then refrigerate for at least one hour to firm.
05 - With damp hands, scoop approximately 2 tablespoons of the chilled filling and form into a ball shape.
06 - Arrange three separate bowls containing all-purpose flour, beaten eggs, and panko breadcrumbs respectively.
07 - Roll each ball first in flour, then dip into beaten eggs, and finally coat thoroughly with panko breadcrumbs.
08 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry the breaded balls in batches for 3 to 4 minutes, turning occasionally until golden brown and crisp. Drain on paper towels.
09 - Present hot, optionally accompanied by marinara sauce or aioli.
