Name: Mini creamy chicken arancini
Prep time: 230 min
Cook time: 70 min
Total time: 300 min
Yield: 1
Ingredients: 1 litre Campbell’s Real Stock chicken; 36.40 gm extra virgin olive oil; 1 large brown onion, finely chopped; 3 garlic cloves, crushed; 400.00 gm arborio rice; 250.00 gm dry white wine; 500.00 ml finely chopped cooked chicken; 250.00 ml grated mozzarella; 250.00 ml grated parmesan; 126.25 gm thickened cream; 165.00 ml chopped fresh flat-leaf parsley, plus extra leaves to serve; 187.50 ml plain flour; 4 eggs, lightly beaten; 1000.00 ml panko breadcrumbs; Extra virgin olive oil ,for shallow-frying; Aioli, to serve

Mini creamy chicken arancini

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Prep Time:
230 minutes

Cook Time:
70 minutes

Total Time:
300 minutes

Upgrade your risotto into decadent cheesy chicken arancini. Irresistible bites for any gathering.

Ingredients:

1 litre Campbell’s Real Stock chicken
1 large brown onion, finely chopped
3 garlic cloves, crushed
400.00 gm arborio rice
250.00 gm dry white wine
500.00 ml finely chopped cooked chicken
250.00 ml grated mozzarella
250.00 ml grated parmesan
126.25 gm thickened cream
165.00 ml chopped fresh flat-leaf parsley, plus extra leaves to serve
187.50 ml plain flour
4 eggs, lightly beaten
1000.00 ml panko breadcrumbs
Extra virgin olive oil ,for shallow-frying
Aioli, to serve

Instructions:

In a medium saucepan, combine stock and 1 1/2 cups of water. Bring to a gentle simmer over medium-high heat, then cover and reduce heat to low.
Heat oil in a large saucepan, sauté onion and garlic until softened. Stir in rice for 1 minute. Pour in wine, then add stock gradually, stirring until absorbed. Remove from heat, mix in chicken, cheese, and cream until melted. Add parsley and pepper. Chill for 3 hours until firm.
Set up a breading station with three separate bowls for flour, egg, and breadcrumbs. Form 1 tablespoon of chicken mixture into a small pyramid shape. Dredge the pyramid in flour, then dip in egg, and finally coat in breadcrumbs. Transfer the coated pyramid to a tray.
- Preheat oven to 180°C/160°C fan-forced. - Heat oil in a large deep-frying pan over medium heat and fry the arancini in batches for 5 to 6 minutes until golden. - Drain the arancini on paper towels, then transfer them to a baking tray and keep warm in the oven. - Serve the warm arancini sprinkled with extra parsley and aioli.

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