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Cacio e Pepe Arancini on a plate

Cacio e Pepe Arancini

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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 cups arborio rice
  • 4 cups chicken or vegetable broth warmed
  • 1 1/2 cups Pecorino Romano cheese finely grated
  • 3 tablespoons unsalted butter
  • 2 teaspoons freshly cracked black pepper
  • 3 large eggs beaten and divided
  • 1 1/2 cups Italian breadcrumbs
  • 1 cup all-purpose flour
  • Cooking spray

Method
 

  1. Place rice in a large saucepan; add warm broth a ladle at a time, stirring constantly until absorbed before adding more, about 20-25 minutes total.
  2. When rice is creamy and tender, remove from heat; stir in butter, Pecorino, pepper, and one beaten egg until combined.
  3. Spread on baking sheet; refrigerate at least 2 hours or until completely cooled and firm.
  4. Shape chilled risotto into 2-inch balls by hand on parchment-lined baking sheet.
  5. Set out three shallow bowls: flour, remaining 2 beaten eggs, and breadcrumbs.
  6. Roll balls in flour, dip in egg, then coat thoroughly in crumbs.
  7. Preheat air fryer to 375°F; spray basket with cooking spray.
  8. Arrange balls in single layer; spray tops. Cook 12-15 minutes until golden brown and crispy, turning halfway.
  9. Cool 3-4 minutes before serving.