I love this recipe because it takes comforting, creamy risotto and transforms it into irresistible little bites of flavor. The combination of chicken, two kinds of cheese, and fresh parsley makes the filling deliciously rich, while the panko crumb coating ensures every bite is perfectly crisp. They can be made ahead of time and fried just before serving, making them ideal for parties or gatherings.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 litre Campbell’s Real Stock chicken 2 tbsp extra virgin olive oil 1 large brown onion, finely chopped 3 garlic cloves, crushed 2 cups arborio rice 2 cups finely chopped cooked chicken 1 cup grated mozzarella 1 cup grated parmesan 1/2 cup thickened cream 2/3 cup chopped fresh flat-leaf parsley, plus extra leaves to serve 3/4 cup plain flour 4 eggs, lightly beaten 4 cups panko breadcrumbs Extra virgin olive oil, for shallow-frying Aioli, to serve
Directions
Step 1 I place the chicken stock and 1½ cups of water in a medium saucepan and bring it to a simmer over medium-high heat. Once simmering, I reduce the heat to low and keep it covered so the stock stays warm while I prepare the risotto.
Step 2 In a large, heavy-based saucepan, I heat the olive oil over medium-high heat. I add the onion and garlic, cooking for about 5 minutes until softened and fragrant. I stir in the rice to coat it in the oil, cooking for 1 minute. Once the rice is well coated, I begin adding the hot stock, about 1/3 cup at a time, stirring constantly and allowing each addition to be absorbed before adding more.
Step 3 When the rice is tender and creamy, I remove the pan from the heat. I stir in the chopped chicken, mozzarella, parmesan, and thickened cream until the cheeses melt and the mixture becomes smooth. Then I mix in the parsley and season generously with pepper. I let the mixture cool slightly, then cover and refrigerate it for about 3 hours or until firm enough to shape.
Step 4 Once the mixture is firm, I place the flour, beaten eggs, and panko breadcrumbs into three separate shallow bowls. I take about 1 tablespoon of the chilled risotto mixture and shape it into a small pyramid (or ball, if I prefer). I coat each piece in flour, shaking off the excess, then dip it in egg and roll it in breadcrumbs to coat evenly. I set them on a tray while I prepare the rest.
Step 5 I preheat the oven to 180°C (160°C fan-forced). In a large, deep frying pan, I heat enough olive oil for shallow frying over medium heat. I cook the arancini in batches for about 5–6 minutes, turning them until they’re golden and crisp all over. I drain them on paper towel, then transfer them to a baking tray and keep them warm in the oven while I finish cooking the rest.
Step 6 I serve the arancini warm, sprinkled with extra parsley and a side of creamy aioli for dipping.
Servings and Timing
This recipe makes about 80 mini arancini, perfect for sharing at parties or gatherings. It takes about 1 hour and 10 minutes of cooking and preparation time, plus 3 hours of chilling for the risotto to set properly.
Variations
Sometimes I like to add finely chopped sun-dried tomatoes or a handful of peas to the risotto for extra color and flavor. For a spicy twist, I stir in a little chili flakes or smoked paprika. I’ve also made them with leftover roast chicken or even shredded rotisserie chicken for convenience. If I want a vegetarian version, I skip the chicken and use roasted pumpkin or mushrooms instead.
Storage/Reheating
I store any leftover arancini in an airtight container in the fridge for up to 3 days. To reheat, I place them on a tray in a 180°C oven for about 10–12 minutes until heated through and crisp again. They can also be frozen for up to 1 month—just reheat from frozen in the oven until hot in the center.
FAQs
Can I make the risotto the day before?
Yes, I often prepare the risotto a day ahead and refrigerate it overnight. It firms up perfectly for shaping the next day.
Can I bake the arancini instead of frying?
Yes, I brush them lightly with oil and bake at 200°C for 20–25 minutes, turning once, until golden.
What’s the best cheese to use?
Mozzarella gives that lovely stretchy texture, while parmesan adds rich flavor. I sometimes use pecorino for a sharper taste.
Can I make larger arancini?
Absolutely. I simply shape them bigger and adjust the cooking time—about 8–10 minutes for larger balls.
How do I stop them from falling apart while frying?
I make sure the risotto mixture is well chilled and firm before shaping. Double coating in breadcrumbs can also help them hold together.
Can I add a surprise filling?
Yes, I sometimes place a small cube of mozzarella in the center of each arancini for a gooey middle.
What oil should I use for frying?
I use extra virgin olive oil for flavor, but any neutral oil with a high smoke point, like canola or vegetable oil, works well.
Can I serve them cold?
They taste best warm, but they can also be served at room temperature as part of a grazing platter.
What dips go well with them?
Aioli is classic, but I also love serving them with marinara sauce or a lemon and herb yoghurt dip.
Can I freeze uncooked arancini?
Yes, I freeze them after coating in breadcrumbs. When I’m ready to serve, I fry them directly from frozen, adding a few extra minutes to the cooking time.
Conclusion
These mini creamy chicken arancini are one of my favorite appetizers to make because they’re the perfect balance of crispy, creamy, and cheesy. I love how the flavors of chicken, parmesan, and parsley shine through in every bite, and the golden crust adds that irresistible crunch. They’re easy to make ahead, ideal for entertaining, and guaranteed to disappear fast once served.
These Mini Creamy Chicken Arancini are golden, crispy bites filled with a rich, cheesy risotto center. Made with tender chicken, mozzarella, and parmesan, each ball is creamy inside and perfectly crunchy on the outside. They’re elegant yet comforting, ideal for parties, grazing boards, or a special appetizer everyone will love.
Total Time:4 hours 40 minutes
Yield:80 mini arancini
Ingredients
1 L Campbell’s Real Stock chicken
2 tbsp extra virgin olive oil
1 large brown onion, finely chopped
3 garlic cloves, crushed
2 cups arborio rice
2 cups finely chopped cooked chicken
1 cup grated mozzarella
1 cup grated parmesan
½ cup thickened cream
⅔ cup chopped fresh flat-leaf parsley, plus extra to serve
¾ cup plain flour
4 eggs, lightly beaten
4 cups panko breadcrumbs
Extra virgin olive oil, for shallow-frying
Aioli, to serve
Instructions
Place chicken stock and 1½ cups water in a saucepan and bring to a simmer. Reduce heat to low and keep warm.
Heat olive oil in a large heavy-based pan over medium-high heat. Add onion and garlic, cooking for 5 minutes until softened. Stir in rice and cook 1 minute to coat.
Add hot stock, ⅓ cup at a time, stirring until absorbed before adding more. Continue until rice is tender and creamy.
Remove from heat and stir in chicken, mozzarella, parmesan, and cream. Mix until smooth and melted. Add parsley and season with pepper. Cool slightly, then cover and refrigerate 3 hours or until firm.
Place flour, eggs, and breadcrumbs in separate shallow bowls. Shape chilled risotto into 1-tbsp portions. Coat in flour, dip in egg, and roll in breadcrumbs. Set aside on a tray.
Preheat oven to 180°C (160°C fan-forced). Heat olive oil for shallow frying in a deep pan over medium heat. Cook arancini in batches for 5–6 minutes, turning until golden and crisp. Drain on paper towel and keep warm in the oven while cooking remaining batches.
Serve warm, sprinkled with extra parsley and a side of aioli for dipping.
Notes
Add peas, sun-dried tomatoes, or chili flakes to the risotto for flavor variety.
Use leftover roast or rotisserie chicken for convenience.
Double-coat in breadcrumbs for extra crunch.
Bake instead of fry at 200°C for 20–25 minutes for a lighter version.
Freeze cooked or uncooked arancini for up to 1 month; reheat in the oven until hot and crisp.
