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1
In a medium saucepan, bring the chicken stock and salt up to a simmer over medium-high heat. Add the rice and cook over moderate heat until the rice has softened and absorbed all the liquid, about 20 minutes. Transfer the rice to a baking sheet and spread it out evenly to allow it to cool completely.
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2
Place a skillet over medium heat with the olive oil. Once hot, add the mushrooms and cook until they've just begun to brown, about 5 minutes. Stir in the chopped green beans and cook until warmed through, 1 to 2 minutes longer. Remove from heat and let cool.
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3
Add the cooled rice to a large mixing bowl, along with the cooled mushroom and green bean mixture. Add the cheese, egg, and 3/4 cup of the crushed fried onions. Mix it all together until well combined. Form the mixture into balls, roughly the size of a golf ball, and place on a baking sheet lined with parchment paper.
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4
In a shallow dish, combine the remaining crushed fried onions along with the breadcrumbs. Roll each rice ball in the breadcrumb mixture, coating them as evenly as possible. Return to the baking sheet and continue coating each. Then chill in the fridge for at least 1 hour. This will help them stay together when you fry them.
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5
Fill a heavy-duty Dutch oven about halfway up with vegetable oil and heat to 350 degrees F. Fry the arancini in batches, until golden brown and crispy all around, about 4 minutes. Remove with a slotted spoon and drain on paper towels. Serve warm with gravy or marinara for dipping!
