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

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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.

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.