Description
These Air Fryer Cacio E Pepe Arancini are crispy, cheesy risotto balls infused with the classic flavors of Pecorino Romano and black pepper. Perfectly golden and crunchy on the outside with a gooey mozzarella center, they're an indulgent appetizer or snack that pairs beautifully with marinara and pesto.
Ingredients
Scale
Arancini
- 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
For Serving
- Store-bought or homemade marinara sauce
- Pesto sauce
Instructions
- Form risotto balls: Using a 2-tablespoon cookie scoop, portion the leftover risotto into 24 equal balls and place them onto a parchment-lined baking sheet. Make a small indentation in the center of each ball, press a piece of mozzarella cheese into the indentation, then carefully shape and pack the risotto around the cheese to fully enclose it, forming a compact ball.
- Prepare breading stations: In a shallow dish, whisk together the flour, garlic powder if using, salt, and freshly ground black pepper. In a second shallow bowl, beat the eggs until blended. In a third bowl, combine the panko bread crumbs and shredded Pecorino Romano, seasoning with freshly ground black pepper.
- Bread the arancini: One at a time, coat each risotto ball evenly with the seasoned flour, shaking off any excess. Then dip it into the beaten eggs, followed by rolling it thoroughly in the panko and Pecorino mixture to coat fully.
- Air fry the arancini: Lightly coat the air fryer basket with olive oil cooking spray. Arrange half of the breaded arancini in a single layer in the basket, making sure they don’t touch. Spray the tops lightly with cooking spray. Air fry at 400 degrees Fahrenheit for about 15 minutes, flipping and spraying halfway through the cooking time for even browning. Repeat the process with the remaining arancini.
- Serve: Transfer the cooked arancini to a serving platter. Sprinkle with additional Pecorino Romano cheese and extra freshly ground black pepper. Serve warm alongside marinara and pesto for dipping.
Notes
- Use leftover risotto chilled overnight for best shaping results.
- If mozzarella sticks are not available, small cubes of fresh mozzarella can be used instead.
- For a gluten-free version, substitute all-purpose flour and panko with gluten-free alternatives.
- Ensure the arancini are tightly packed to prevent them from falling apart during cooking.
- Cooking times may vary depending on your air fryer model; check for a golden brown crust.
- Leftover arancini can be refrigerated up to 2 days and reheated in the air fryer for best texture.
Nutrition
- Serving Size: 1 piece
- Calories: 110 kcal
- Sugar: 0.5 g
- Sodium: 180 mg
- Fat: 5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 35 mg
