# Components:
→ 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
# Preparation steps:
01 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 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 white wine and stir until mostly absorbed. Gradually add chicken stock, one ladle at a time, stirring frequently and allowing the liquid to absorb before adding more, until the rice is creamy and al dente, approximately 18 to 20 minutes.
04 - Remove from heat, then stir in shredded chicken, Parmesan, mascarpone, parsley, salt, and pepper. Mix until creamy. Allow the mixture to cool to room temperature, then refrigerate for at least 1 hour until firm.
05 - With damp hands, scoop about 2 tablespoons of the chilled filling and roll into compact balls.
06 - Set up three separate bowls containing flour, beaten eggs, and panko breadcrumbs.
07 - Roll each ball sequentially in flour, dip into beaten eggs, then coat thoroughly with panko breadcrumbs.
08 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry arancini in batches for 3 to 4 minutes, turning occasionally, until golden brown and crisp. Drain on paper towels.
09 - Serve hot, optionally accompanied by marinara sauce or aioli.
