# Components:
→ 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 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 ½ cups panko breadcrumbs
→ Frying
15 - Vegetable oil for deep frying
# Directions:
01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 3 minutes. Add minced garlic and cook for 30 seconds.
02 - Incorporate arborio rice into the skillet and stir for 2 minutes to lightly toast the grains.
03 - Pour in dry white wine, stirring until mostly absorbed. Add chicken stock incrementally, stirring frequently and allowing liquids to absorb before adding more. Continue for 18 to 20 minutes until rice is creamy and al dente.
04 - Remove from heat and fold in shredded chicken, Parmesan, mascarpone, parsley, salt, and pepper. Mix until combined and creamy. Allow to cool to room temperature, then refrigerate at least 1 hour to firm.
05 - With damp hands, portion approximately 2 tablespoons of the chilled mixture and form into compact balls.
06 - Arrange three separate bowls containing flour, beaten eggs, and panko breadcrumbs for coating.
07 - Roll each ball in flour, dip into beaten eggs, then evenly coat with panko breadcrumbs.
08 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry arancini in batches for 3 to 4 minutes, turning as needed, until golden brown and crisp. Drain on paper towels.
09 - Present arancini hot, optionally accompanied by marinara sauce or aioli.
