Name: Crispy Air Fryer Cacio E Pepe Arancini Recipe
Prep time: 55 min
Cook time: 15 min
Total time: 1 h
Cuisine: Italian
Ingredients: 4 cups leftover cooked risotto; 4 mozzarella string cheese sticks, each cut into 6 pieces crosswise; 1/2 cup all-purpose flour (60 g); 1 tsp garlic powder (optional); Kosher salt, to taste; Freshly ground black pepper, to taste; 2 large eggs; 1 cup panko bread crumbs; 1/2 cup shredded Pecorino Romano, plus more for serving; Olive oil cooking spray; Store-bought or homemade marinara sauce; Pesto sauce

If you love that perfect combo of cheesy, peppery, and crispy, then you’re in for a treat with this Crispy Air Fryer Cacio E Pepe Arancini Recipe. These golden risotto balls are just bursting with gooey mozzarella inside and that classic Pecorino Romano and black pepper punch outside.

A round black plate filled with about twenty golden brown fried balls covered with white grated cheese scattered on top, two of the balls are open to show creamy white centers with soft texture inside, and a small white bowl filled with thick bright red sauce is placed near the top right edge of the plate with a bit of grated cheese on the sauce surface, all placed on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Air Fryer Cacio E Pepe Arancini Recipe
Top Tip
How to Serve Crispy Air Fryer Cacio E Pepe Arancini Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Air Fryer Cacio E Pepe Arancini Recipe

Why You'll Love This Recipe

Honestly, I can’t get enough of these arancini! They’re such a fun way to reinvent leftover risotto, and using the air fryer makes the whole process so much easier and less messy than frying in oil.

Crispy on the outside: Thanks to the panko and Pecorino crust, these air-fried bites get beautifully golden and crunchy without deep frying.
Melty center: The mozzarella inside creates that irresistible stringy cheese surprise in every bite.
Quick & convenient: Using your air fryer cuts down on greasy cleanup and cooks the arancini evenly in about 15 minutes.
Perfect appetizer or snack: Pair with marinara and pesto for a crowd-pleasing Italian-inspired treat any time.

Ingredients & Why They Work

Before we dive in, here’s a quick heads-up on what you’ll need. Using leftover risotto is key here, so make sure it’s chilled overnight—that helps shape these arancini perfectly. Also, grab good-quality Pecorino Romano for that authentic cacio e pepe flavor punch.

Flat lay of cooked risotto in a simple white ceramic bowl, several mozzarella string cheese sticks cut into pieces arranged neatly on a white plate, a small white bowl of all-purpose flour, whole uncracked brown eggs, a small white bowl filled with panko bread crumbs mixed with shredded Pecorino Romano, a small white bowl of finely grated Pecorino Romano, a small white bowl containing freshly ground black pepper, a small white bowl with kosher salt, a few sprigs of fresh basil leaves for pesto garnish, a small white bowl with bright red marinara sauce, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Leftover cooked risotto: Chilled risotto has the right texture to form into balls that hold together during cooking.
Mozzarella string cheese sticks: They melt beautifully inside to create that irresistible gooey center.
All-purpose flour: Acts as the first layer of the breading for a crispy exterior.
Garlic powder: Optional, but adds a subtle savory depth to the coating.
Kosher salt: Enhances the flavors throughout the breading and arancini itself.
Freshly ground black pepper: The star spice for that classic cacio e pepe kick.
Large eggs: Used to help the breading stick evenly on each ball.
Panko bread crumbs: Provides that extra crunch and airy texture in the crust.
Shredded Pecorino Romano: Adds sharp, salty flavor in the breading and more for serving.
Olive oil cooking spray: Keeps the arancini from sticking and helps them gently crisp in the air fryer.
Marinara and pesto sauces: Perfect for dipping and complementing the rich flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Crispy Air Fryer Cacio E Pepe Arancini Recipe is how easily you can tailor it to your taste and dietary needs. Whether you want to experiment with different cheeses, add a spicy kick, or make it gluten-free, these golden bites welcome your creativity.

Vegetarian Variation: Stick to the classic ingredients but try adding fresh herbs like chopped basil or parsley into the risotto mixture for an extra layer of freshness. I love how the herbs brighten up the rich cheese flavors.
Gluten-Free Version: Swap the all-purpose flour and panko for gluten-free flour and gluten-free breadcrumbs. I've done this for a friend with gluten sensitivity, and the texture held up beautifully in the air fryer.
Spicy Twist: Mix a pinch of red pepper flakes into the panko and Pecorino coating to add a subtle heat. It pairs wonderfully with the creamy mozzarella center and gives a little zing to every crispy bite.
Seasonal Add-Ins: Fold in roasted butternut squash cubes or sautéed mushrooms into your leftover risotto before shaping the balls. This variation makes the arancini heartier and perfect for autumn gatherings.

Step-by-Step: How I Make Crispy Air Fryer Cacio E Pepe Arancini Recipe

Two round golden brown fried balls with a crispy texture are placed on a white plate with delicate gold designs along the edges. One ball is whole, and the other is open, showing a soft, creamy light yellow interior with small rice pieces. There is white grated cheese sprinkled on top of both balls and scattered around on the plate, along with some black pepper flakes. A silver fork lies beside the balls on the plate, which is set on a white marbled surface. The light is soft and natural, highlighting the crunchy texture and creamy filling. photo taken with an iphone --ar 2:3 --v 7

Step 1: Shape and Stuff Your Risotto Balls

Start by using a 2-tablespoon cookie scoop to portion out 24 equal-sized balls from your leftover cooked risotto, placing them on a parchment-lined baking sheet. Then, gently create a small indentation in the center of each ball and press a piece of mozzarella string cheese into it. Carefully mold the risotto around the cheese, making sure it’s tightly packed and completely enclosed. Doing this ensures the gooey mozzarella stays perfectly melted inside when cooked – you want no leaks! For best results, use risotto that’s been chilled overnight so it holds together more easily.

Step 2: Set Up Your Breading Stations

Prepare three shallow dishes to make the breading process smooth and organized. First, whisk together the all-purpose flour, optional garlic powder, kosher salt, and plenty of freshly ground black pepper – this seasoning adds that classic cacio e pepe flavor throughout. Next, in a separate dish, beat the two large eggs until blended and glossy. Finally, mix the panko bread crumbs with shredded Pecorino Romano cheese and a generous grind of black pepper. This combo will give your arancini a crunchy, flavorful crust that’s simply irresistible.

Step 3: Coat Your Risotto Balls for Maximum Crispiness

Now, it’s time to bread your arancini! Working carefully, one at a time, roll each risotto ball first in the seasoned flour mixture, tapping off any excess. Then dip it fully into the beaten eggs, and finally, coat it evenly with the panko and Pecorino mixture. Make sure each ball is completely covered so they get that perfect crunch once air fried. This triple-layer breading is the secret to the satisfying crispy exterior.

Step 4: Air Fry to Golden-Brown Perfection

Lightly spray your air fryer basket with olive oil cooking spray to prevent sticking. Arrange half of the breaded arancini in a single layer, making sure they aren’t touching so the hot air circulates evenly around each one. Give the tops a light spritz of cooking spray as well. Set your air fryer to 400 degrees Fahrenheit and cook the arancini for about 15 minutes. Remember to flip them and spray again halfway through to ensure every side gets beautifully golden and crisp. Once done, repeat the process with the remaining batch.

Step 5: Serve Warm and Enjoy with Dips

Transfer your beautifully crispy air fryer arancini to a serving platter. Sprinkle generously with extra Pecorino Romano cheese and another crack of fresh black pepper for that final flavor punch. Serve these warm alongside store-bought or homemade marinara sauce and pesto for dipping – I love how the tangy, herby sauces complement the cheesy, peppery risotto inside. Get ready for all the compliments!

Top Tip

Mastering the art of these crispy, cheesy arancini is all about technique and attention to detail. These tips will help you nail the texture and flavor every time.

Use chilled risotto: Leftover risotto that’s been refrigerated overnight shapes more easily and holds together better, preventing your arancini from falling apart during cooking.
Seal the cheese tightly: When you place the mozzarella in the center, make sure to pack the risotto firmly all around it. This keeps that gooey cheese perfectly enclosed, so it doesn’t leak out.
Even coating matters: Take your time with the breading process — flour, egg, then panko and Pecorino. A thorough, even coating helps achieve that irresistible crispy crust with every bite.
Don't overcrowd the air fryer: Give each arancini enough breathing room so they crisp evenly. Turning and spraying halfway through makes all the difference for golden perfection.

How to Serve Crispy Air Fryer Cacio E Pepe Arancini Recipe

A dark green baking tray filled with 25 small round balls arranged in a 5x5 grid, each ball covered with a light beige crumb coating, placed on white parchment paper with faint grid lines. The balls have a rough texture from the crumbs and look ready to be baked. The tray is on a white marbled surface, and the light is even, showing off the shape and texture clearly. photo taken with an iphone --ar 2:3 --v 7

Garnishes

A sprinkle of extra shredded Pecorino Romano and a few twists of freshly cracked black pepper on top elevate these arancini, adding an extra punch of flavor before serving.

Side Dishes

Pair these crispy bites with vibrant marinara sauce and a fresh, herbaceous pesto for dipping. They also go beautifully alongside a simple green salad or roasted vegetables for a more rounded appetizer or light meal.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftover arancini in an airtight container in the refrigerator for up to 2 days. They maintain their flavor and texture well, making for a tasty next-day snack or meal addition.

Freezing

If you want to freeze them, place the breaded and shaped arancini on a baking sheet lined with parchment and freeze for about 45 minutes or until firm. Then transfer to a freezer-safe bag or container. This prevents sticking and keeps them fresh until you're ready to air fry.

Reheating

For the crispiest results, reheat leftover or frozen arancini in the air fryer at 400°F for about 5-7 minutes until warmed through and crisp again. Avoid microwaving to keep that golden crust intact.

Frequently Asked Questions:

Can I use fresh risotto to make these arancini?

It’s best to use leftover risotto that has been chilled overnight. Freshly made risotto tends to be too soft and sticky, which makes shaping the arancini difficult.

What if I don’t have mozzarella string cheese sticks?

You can substitute with small cubes of fresh mozzarella. Just make sure they are bite-sized pieces that will melt perfectly inside the risotto balls.

Can I make these arancini gluten-free?

Absolutely! Replace the all-purpose flour and panko with gluten-free flour and gluten-free breadcrumbs to accommodate gluten-free diets.

How do I know when the arancini are done in the air fryer?

Look for a golden brown crust all around. The cooking time is about 15 minutes at 400°F, flipping halfway, but it can vary slightly depending on your air fryer model. Use the color and crispiness as your best guide.

Final Thoughts

These Crispy Air Fryer Cacio E Pepe Arancini are such a rewarding treat — crispy on the outside, delightfully cheesy inside, and bursting with that classic Italian peppery tang. Whether you’re entertaining guests or indulging in a cozy snack, making them in the air fryer is a game-changer for quick, mess-free perfection. Give this recipe a try, and I promise it will become a beloved staple in your appetizer repertoire!