Save to Pinterest Golden, crispy arancini filled with creamy chicken and rice, perfect as a savory appetizer or satisfying snack.
I first made these arancini for a family gathering and they were gone in minutes! They're a hit every time I serve them.
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 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
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 to Pinterest My family loves gathering around the table sharing these arancini balls, making every meal memorable.
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 to Pinterest These arancini balls combine creamy comfort and crispy delight making them an irresistible appetizer.
Recipe Questions & Answers
- → What type of rice is best for arancini?
Arborio rice is ideal because its high starch content creates a creamy texture that holds together well when fried.
- → Can I prepare the filling in advance?
Yes, refrigerate the cooked filling for at least one hour to firm it up, making it easier to shape into balls.
- → How do I achieve a crispy coating?
Coat each ball in flour, dip in beaten egg, then cover with panko breadcrumbs before frying in hot oil for a golden, crunchy exterior.
- → What frying temperature ensures best results?
Maintain oil at around 350°F (175°C) to ensure even cooking and a crisp crust without oil absorption.
- → Can I add cheese inside the arancini?
Adding a cube of mozzarella in the center creates a gooey, melty surprise inside each fried ball.