# Required Ingredients:
→ 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 - 10 fluid ounces chicken stock
07 - 4 fluid ounces 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
# How-To Steps:
01 - Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook for 30 seconds.
02 - Stir in arborio rice and cook for 2 minutes, lightly toasting the grains.
03 - Pour in white wine and stir until mostly absorbed. Gradually add chicken stock, one ladle at a time, stirring frequently until creamy and rice is al dente, about 18–20 minutes.
04 - Remove from heat. Stir in shredded chicken, Parmesan, mascarpone, parsley, salt, and pepper until creamy. Allow to cool to room temperature, then refrigerate for at least 1 hour to firm.
05 - With damp hands, scoop approximately 2 tablespoons of the filling and roll into balls.
06 - Arrange flour, beaten eggs, and panko breadcrumbs in separate bowls for coating.
07 - Roll each ball in flour, then dip in beaten eggs, and finally coat thoroughly with panko breadcrumbs.
08 - Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Fry arancini in batches for 3–4 minutes until golden and crisp, turning occasionally. Drain on paper towels.
09 - Serve hot, optionally accompanied by marinara sauce or aioli.
