Mini Creamy Chicken Arancini Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat the olive oil and saut�� the onion and garlic until softened.
• STEP 2.Add the Arborio rice and cook for 2-3 minutes, stirring constantly.
• STEP 3.Gradually add the chicken stock, stirring continuously until the rice is cooked and the liquid is absorbed.
• STEP 4.Remove the saucepan from the heat and stir in the cooked chicken, Parmesan cheese, and cream.
• STEP 5.Allow the mixture to cool, then shape it into small balls.
• STEP 6.Roll the balls in flour, dip them in beaten eggs, and coat them with breadcrumbs.
• STEP 7.Heat oil in a deep fryer or large saucepan and fry the arancini until golden brown.
• STEP 8.Serve the mini creamy chicken arancini with a tangy tomato sauce for dipping. Enjoy!

Cooking Tips

• Make sure the rice is cooked al dente to achieve the perfect texture for the arancini.
• You can add herbs or spices to the risotto mixture for additional flavor.
• To make the arancini healthier, you can bake them in the oven instead of frying.

Storage and Serving

• Store the arancini in an airtight container in the refrigerator for up to 3 days.
• Reheat the arancini in the oven or microwave before serving.
• Serve the mini creamy chicken arancini as an appetizer or snack with a tangy tomato sauce.