What type of rice is used for the arancini?

Arborio rice is used, prized for its creamy texture when cooked, which helps achieve the rich filling.

How do I achieve the crispy outer coating?

Coat the balls with flour, dip in beaten eggs, then roll in panko breadcrumbs before deep frying at 350°F until golden.

Yes, the filling should be chilled for at least an hour to firm up before shaping into balls for easier handling.

Marinara sauce or garlic aioli complement the crispy, creamy arancini perfectly.

Adding a small cube of mozzarella in the center before shaping adds a gooey, cheesy surprise.

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

This recipe has been a family favorite for gatherings, always impressing guests with its delicious flavor and satisfying crunch.

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

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

The kids love helping me roll the arancini balls and it brings us all together in the kitchen.

Large skillet Mixing bowls Deep fryer or heavy pot Slotted spoon Paper towels

Contains Wheat (flour breadcrumbs) Egg Dairy (Parmesan mascarpone) Chicken Always check ingredient labels for allergens if unsure

Calories 285 Total Fat 13 g Carbohydrates 30 g Protein 13 g per serving

These arancini balls make a perfect appetizer that will wow your guests and family alike.

→ What type of rice is used for the arancini?: Arborio rice is used, prized for its creamy texture when cooked, which helps achieve the rich filling.
→ How do I achieve the crispy outer coating?: Coat the balls with flour, dip in beaten eggs, then roll in panko breadcrumbs before deep frying at 350°F until golden.
→ Can I prepare the filling ahead of time?: Yes, the filling should be chilled for at least an hour to firm up before shaping into balls for easier handling.
→ What is a good dipping sauce to serve with these?: Marinara sauce or garlic aioli complement the crispy, creamy arancini perfectly.
→ Is it possible to add cheese inside the arancini?: Adding a small cube of mozzarella in the center before shaping adds a gooey, cheesy surprise.