# 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 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
# Steps:
01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 3 minutes. Add minced garlic and sauté for 30 seconds.
02 - Add arborio rice to the skillet and cook for 2 minutes, stirring frequently to lightly toast the grains.
03 - Pour in white wine and stir until mostly absorbed. Gradually add chicken stock one ladle at a time, stirring constantly and letting the liquid absorb before adding more. Continue until rice is creamy and just tender, about 18 to 20 minutes.
04 - Remove from heat and fold in shredded chicken, Parmesan, mascarpone, parsley, salt, and pepper. Mix until fully combined and creamy. Cool to room temperature, then refrigerate at least 1 hour to set.
05 - With damp hands, scoop approximately 2 tablespoons of chilled mixture and shape into balls.
06 - Arrange three bowls with flour, beaten eggs, and panko breadcrumbs respectively for coating.
07 - Roll each ball first in flour, then dip in beaten egg, and finally coat thoroughly with panko breadcrumbs.
08 - Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Fry the arancini in batches for 3 to 4 minutes, turning occasionally until golden brown and crisp. Drain on paper towels.
09 - Serve immediately, optionally with marinara sauce or aioli.
