Step 1

Place stock and 1 1/2 cups water in a medium saucepan. Bring to a simmer over medium-high heat. Reduce heat to low. Cover.

Step 2

Meanwhile, heat oil in a large heavy-based saucepan over medium-high heat. Add onion and garlic. Cook, stirring for 5 minutes or until softened. Add rice. Stir to coat in mixture. Cook for 1 minute. Add wine. Cook for 1 minute. Add 1/3 cup hot stock. Cook, stirring constantly, until stock is absorbed. Continue adding stock, 1/3 cup at a time, until stock is absorbed. Remove from heat. Add chicken, cheese and cream. Stir until cheese has melted. Stir in parsley. Season with pepper. Set aside to cool. Cover and refrigerate for 3 hours or until firm.

Step 3

Place flour, egg and breadcrumbs in separate bowls. Shape 1 tablespoon of chicken mixture into a small pyramid. Coat in flour, shaking off excess. Dip in egg. Coat in breadcrumbs. Place on a tray.

Step 4

Preheat oven to 180°C/160°C fan-forced. Heat oil in a large deep-frying pan over medium heat. Cook arancini, in batches, for 5 to 6 minutes or until golden. Drain on paper towel. Transfer to a baking tray. Place in oven to keep warm. Serve arancini warm sprinkled with extra parsley and with aioli.