# Ingredient List:
→ 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
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
# Step-by-Step Instructions:
01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until softened, approximately 3 minutes. Add minced garlic and cook for an additional 30 seconds.
02 - Stir in arborio rice and cook for 2 minutes to lightly toast the grains.
03 - Pour in the white wine and stir until mostly evaporated. Gradually add chicken stock, one ladle at a time, stirring frequently and allowing liquid absorption before adding more. Continue until rice is creamy and al dente, about 18–20 minutes.
04 - Remove the pan from heat. Mix in shredded chicken, Parmesan, mascarpone, chopped parsley, salt, and pepper until smooth and creamy. Cool to room temperature, then refrigerate for a minimum of 1 hour to firm up.
05 - With damp hands, portion approximately 2 tablespoons of chilled mixture and shape into balls.
06 - Arrange three bowls containing flour, beaten eggs, and panko breadcrumbs respectively for breading.
07 - Roll each ball first in flour, then dip into beaten eggs, and finally coat evenly with panko breadcrumbs.
08 - Heat vegetable oil to 350°F (175°C) in a deep fryer or heavy-bottomed pot. Fry arancini in batches for 3 to 4 minutes, turning occasionally until golden and crisp. Drain on paper towels.
09 - Serve warm, optionally accompanied by marinara sauce or aioli.
