Save Golden, crispy arancini filled with creamy chicken and rice, perfect as a savory appetizer or satisfying snack.
This recipe has become a family favorite, especially for game day gatherings and casual parties.
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 Enjoying these arancini with family brings back many warm memories and laughter.
Notes
For extra flavor, add a cube of mozzarella to the center of each arancini before forming into balls. Substitute leftover roast chicken for convenience. Serve with a crisp white wine, such as Pinot Grigio.
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.
Save These arancini make a delicious appetizer that impresses every time.
Recipe FAQs
- → What type of rice is used for the filling?
Arborio rice is used to achieve a creamy and slightly firm texture essential for the arancini filling.
- → Can I make the arancini ahead of time?
Yes, the filling can be prepared and refrigerated for at least an hour before forming the balls and frying.
- → What oil is best for frying arancini?
Vegetable oil with a high smoke point is ideal for deep frying to get a crispy golden exterior.
- → How do you prevent the arancini from falling apart while frying?
Chilling the filling until firm and properly breading with flour, egg, and panko helps maintain shape during frying.
- → Are there any suggested accompaniments?
Serve with marinara sauce or aioli, and pair with a crisp white wine like Pinot Grigio for added flavor.