Save Golden, crispy arancini filled with creamy chicken and rice, perfect as a savory appetizer or satisfying snack.
This recipe is a family favorite and always impresses guests with its creamy filling and crunchy exterior.
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 & 1/2 cups chicken stock, 1/2 cup dry white wine, 1/2 cup grated Parmesan cheese, 1/2 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 & 1/2 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 Making these arancini brings everyone together in the kitchen to roll balls and share stories.
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
Nutritional Information
Calories 285 Total Fat 13 g Carbohydrates 30 g Protein 13 g per serving
Save Enjoy these golden bites as a delightful appetizer or snack any time of year.
Recipe Questions
- → What type of rice is best for these arancini?
Arborio rice works best as it becomes creamy and holds together well when cooked, providing a perfect texture for arancini.
- → Can I prepare the filling in advance?
Yes, letting the filling cool and refrigerating it 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 is ideal for deep frying to achieve golden, crispy arancini.
- → How can I add extra gooeyness inside the arancini?
Place a small cube of mozzarella cheese in the center of each ball before breading and frying for a melty surprise.
- → Are there suitable serving suggestions for arancini balls?
Serve them hot with marinara sauce or a garlic aioli to complement the crispy, creamy texture.