What type of rice is best for this dish?

Arborio rice is preferred as its starch release creates the creamy texture essential for the filling.

Can I prepare the filling ahead of time?

Yes, chilling the mixture for at least an hour helps it firm up, making it easier to shape into balls.

Vegetable oil or any neutral oil with a high smoke point works best for deep frying to achieve crispiness.

They should be golden brown and crisp on the outside, with a warm, creamy interior when fried for 3–4 minutes.

These balls pair well with marinara sauce or aioli, and a crisp white wine like Pinot Grigio enhances the flavors.

Golden, crispy arancini filled with creamy chicken and rice, perfect as a savory appetizer or satisfying snack.

This recipe combines classic Italian flavors with a fun twist I love making for gatherings.

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

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.

My family loves when these get served fresh and crispy right out of the fryer for special occasions.

Large skillet mixing bowls deep fryer or heavy pot slotted spoon paper towels

Contains Wheat (flour breadcrumbs) Egg Dairy (Parmesan mascarpone) Chicken Always check ingredient labels for allergens if unsure.

Calories 285 Total Fat 13 g Carbohydrates 30 g Protein 13 g per serving

Serve these arancini warm with your favorite dipping sauce for a delightful appetizer.

→ What type of rice is best for this dish?: Arborio rice is preferred as its starch release creates the creamy texture essential for the filling.
→ Can I prepare the filling ahead of time?: Yes, chilling the mixture for at least an hour helps it firm up, making it easier to shape into balls.
→ What oil is recommended for frying?: Vegetable oil or any neutral oil with a high smoke point works best for deep frying to achieve crispiness.
→ How do I know when the arancini are cooked?: They should be golden brown and crisp on the outside, with a warm, creamy interior when fried for 3–4 minutes.
→ Are there suggested accompaniments for serving?: These balls pair well with marinara sauce or aioli, and a crisp white wine like Pinot Grigio enhances the flavors.