What type of rice is best for arancini?

Arborio rice is ideal due to its creamy texture when cooked, providing the perfect consistency for shaping and frying.

Can I prepare the arancini mixture ahead of time?

Yes, chilling the mixture for at least an hour helps it firm up, making it easier to shape into balls.

Vegetable oil or any neutral oil with a high smoke point is recommended for deep frying to achieve a crisp crust.

Inserting a small cube of mozzarella into the center before shaping adds a gooey, flavorful surprise.

Marinara sauce or aioli complement the crispy arancini nicely, enhancing their savory notes.

Absolutely, shredded leftover roast chicken works well to save time and maintain flavor.

Golden, crispy arancini filled with creamy chicken and rice, perfect as a savory appetizer or satisfying snack

This recipe has quickly become a family favorite for parties and casual snacks alike

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

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

We love sharing these arancini during family gatherings especially on game nights

Serve arancini warm with your favorite dipping sauce like marinara or garlic aioli for extra flavor

Keep leftovers in an airtight container in the refrigerator for up to 3 days or freeze uncooked balls for up to 1 month

Try adding mozzarella cubes inside each ball for a gooey surprise or substitute chicken with mushrooms for a vegetarian option

These arancini balls make a perfect appetizer or snack to impress your guests

→ What type of rice is best for arancini?: Arborio rice is ideal due to its creamy texture when cooked, providing the perfect consistency for shaping and frying.
→ Can I prepare the arancini mixture ahead of time?: Yes, chilling the mixture for at least an hour helps it firm up, making it easier to shape into balls.
→ What oils work best for frying arancini?: Vegetable oil or any neutral oil with a high smoke point is recommended for deep frying to achieve a crisp crust.
→ How can I add extra flavor inside the arancini?: Inserting a small cube of mozzarella into the center before shaping adds a gooey, flavorful surprise.
→ Are there suggested sauces to accompany the arancini?: Marinara sauce or aioli complement the crispy arancini nicely, enhancing their savory notes.
→ Is it possible to use leftover cooked chicken?: Absolutely, shredded leftover roast chicken works well to save time and maintain flavor.