# What You 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
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
# How To Make:
01 - Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, approximately 3 minutes. Incorporate garlic and sauté for 30 seconds more.
02 - Add arborio rice to the skillet and cook for 2 minutes, stirring to lightly toast the grains.
03 - Pour in white wine, stirring until mostly absorbed. Gradually add chicken stock one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more, until rice is creamy and al dente, about 18 to 20 minutes.
04 - Remove from heat and stir in shredded chicken, Parmesan, mascarpone, parsley, salt, and pepper until well combined and creamy. Cool to room temperature, then refrigerate at least 1 hour until firm.
05 - Using damp hands, scoop approximately 2 tablespoons of the filling and roll into compact balls.
06 - Arrange three bowls containing flour, beaten eggs, and panko breadcrumbs for breading.
07 - Dredge each ball in flour, dip into egg wash, then coat thoroughly with panko breadcrumbs.
08 - Heat vegetable oil to 350°F (175°C) in a deep fryer or heavy pot. Fry arancini in batches for 3 to 4 minutes, turning occasionally, until golden and crisp. Drain on paper towels.
09 - Present hot, optionally accompanied by marinara sauce or aioli.
