Name: Crispy Air Fryer Cacio E Pepe Arancini Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Italian
Ingredients: 4 cups leftover cooked risotto; 4 mozzarella string cheese sticks, each cut into 6 pieces crosswise (24 pieces total); 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; Store-bought or homemade pesto sauce

If you’re looking for a snack that’s crispy on the outside and irresistibly gooey on the inside, you’re going to fall in love with this Crispy Air Fryer Cacio E Pepe Arancini Recipe. It’s the perfect way to turn leftover risotto into bite-sized Italian delights with melty mozzarella and a peppery cheesy crust.

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

I honestly can’t get enough of these arancini. They’re crispy, cheesy, and peppery with every bite — plus, they’re way easier to make than deep-fried versions thanks to the air fryer.

Transform Leftovers: Turns your everyday risotto into an exciting appetizer or snack.
Quick Prep and Cooking: Only 10 minutes to prep and about 50 minutes in the air fryer for perfectly golden results.
Crispy & Gooey Texture: Crunchy crust with molten mozzarella inside—hello, cheese pull!
Flavor-Packed: Classic Cacio e Pepe seasoning with sharp Pecorino and fresh cracked black pepper.

Ingredients & Why They Work

Before you get started, make sure you have some leftover risotto chilled in the fridge—this helps the arancini keep their shape. Freshly ground black pepper is a must, and Pecorino Romano cheese adds the perfect salty tang to this dish.

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: The base that holds everything together; cold risotto shapes better.
Mozzarella string cheese sticks: Melts beautifully inside for that delicious gooey center.
All-purpose flour: Helps the breading stick and adds a light coating.
Garlic powder (optional): Adds a subtle depth of flavor to the flour coating.
Kosher salt: Enhances all the flavors without overpowering.
Freshly ground black pepper: Essential for that authentic Cacio e Pepe kick.
Large eggs: Creates the perfect sticky layer for the bread crumbs to cling to.
Panko bread crumbs: Gives these arancini their signature crispy texture.
Shredded Pecorino Romano: Adds sharp, salty, and cheesy notes to the crust and for finishing.
Olive oil cooking spray: Ensures even browning and helps achieve that perfect crispiness in the air fryer.
Marinara and pesto sauces: Perfect for dipping and compliment the flavors beautifully.

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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 lies in its versatility. Feel free to play with the fillings and coatings to make it truly your own—whether that’s adding fresh herbs, swapping cheeses, or experimenting with dipping sauces.

Variation: For a herbaceous twist, try folding fresh chopped basil or parsley into the risotto before shaping the balls. This adds a bright freshness that perfectly complements the cheesy, peppery crust. I love this variation when I want a lighter, more aromatic bite.
Vegetarian-friendly: This recipe is naturally vegetarian, but if you want to make it vegan, swap mozzarella for a plant-based cheese and use a flaxseed egg replacer in the breading process. The air fryer still crisps up the arancini wonderfully.
Seasonal Flare: In colder months, stir in roasted butternut squash or caramelized onions into your leftover risotto for extra warmth and sweetness. These additions give the arancini a cozy, comforting edge without overpowering the classic Cacio E Pepe essence.
Spicy Kick: Sprinkle a pinch of red pepper flakes into your panko and Pecorino Romano mixture for a subtle heat that sneaks up beautifully with each crunch.

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 the Risotto Into Cheese-Stuffed Balls

Using a 2-tablespoon cookie scoop helps perfectly portion the leftover risotto into 24 equal parts, which keeps cooking consistent. Lay them out on a parchment-lined baking sheet to avoid sticking. Then, create a small indentation in the center of each risotto scoop and nestle in one mozzarella piece. The key is to carefully press the risotto around the cheese, forming tight balls that completely encase the mozzarella—this ensures a gooey surprise inside after crisping.

Step 2: Set Up Your Breading Stations

In one shallow dish, whisk together the all-purpose flour and garlic powder if you like a subtle garlicky undertone. Season this flour mixture generously with kosher salt and freshly cracked black pepper to infuse every layer of flavor. In a second dish, simply beat two eggs until well blended, which will help the breadcrumb coating stick beautifully. Finally, in a third bowl, combine the panko bread crumbs with shredded Pecorino Romano, adding a few cracks of black pepper to bring authentic Cacio E Pepe flavor to the crunchy crust.

Step 3: Coat the Arancini Balls Thoroughly

One at a time, roll each risotto ball first in the flour mixture, shaking off excess to avoid clumps, then dip it into the beaten eggs. This wet layer ensures the panko adheres evenly. Next, cover each ball with the panko-Pecorino mixture, pressing gently so the coating clings well. This triple-layer process creates that signature crispy exterior that air fries to golden perfection.

Step 4: Air Fry to Crispy, Golden Perfection

Before placing the arancini in the air fryer basket, spray it lightly with olive oil cooking spray to prevent sticking and help browning. Arrange half the coated balls in a single layer without crowding—they need space for hot air to circulate and crisp evenly. Lightly spray the tops with cooking spray for that extra crunch. Air fry at 400°F for about 15 minutes total, turning the balls halfway through for an even golden crust all around. Once cooked, repeat with the remaining arancini.

Step 5: Serve Warm With Your Favorite Dips

Transfer your crispy, cheesy arancini to a serving platter and sprinkle generously with extra shredded Pecorino Romano and freshly cracked black pepper. Serve immediately while warm, accompanied by bowls of marinara and pesto sauces for dipping. Each bite offers a perfect contrast of crunchy exterior and molten, cheesy center—pure comfort and delight in every morsel.

Top Tip

These tips will help you perfect your Crispy Air Fryer Cacio E Pepe Arancini Recipe every single time, making the process smoother and the results even more delicious!

Chill Your Risotto: Using leftover risotto that has been well-chilled in the fridge makes shaping the arancini balls so much easier and prevents them from falling apart while air frying.
Monitor the Air Fryer Basket: After a few tries, I found that arranging the balls in a single layer without overcrowding ensures they get that perfect golden crisp on all sides.
Double Coat for Crunch: Make sure you thoroughly press the panko and Pecorino mixture onto each arancini ball for an extra crispy, cheesy crust that’s irresistible.
Seal the Mozzarella Completely: Fully enclosing the mozzarella inside the risotto keeps the center wonderfully gooey and melty, so don’t rush this step!

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

Top your arancini with a generous sprinkle of extra shredded Pecorino Romano and a fresh grind of black pepper to echo that classic cacio e pepe flavor. For an added fresh touch, sprinkle chopped parsley or basil just before serving.

Side Dishes

Serve these crispy bites with bowls of warm marinara sauce and bright, herbaceous pesto for dipping. They also pair beautifully with a light Italian salad of arugula, cherry tomatoes, and a lemon vinaigrette, or a simple roasted vegetable medley to make it a fuller appetizer spread.

Make Ahead and Storage

Storing Leftovers

Allow leftover arancini to cool completely before placing them in an airtight container. They will keep well in the refrigerator for up to 3 days while maintaining good texture and flavor.

Freezing

To freeze, arrange the formed but uncooked arancini on a parchment-lined baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They’ll keep for up to 1 month. When you’re ready to cook, simply air fry at 400°F, adding a few extra minutes to the cooking time.

Reheating

Reheat cooked arancini in the air fryer at 350°F for 5-7 minutes to restore that crispy exterior without drying out the inside. Avoid the microwave, which tends to make them soggy.

Frequently Asked Questions:

Can I use fresh risotto instead of leftover risotto?

It’s best to use leftover risotto that's been chilled, as fresh, warm risotto is too soft and sticky to shape well into arancini balls. Chilling firms it up and makes handling easier.

What if I don’t have an air fryer? Can I still make these?

Absolutely! You can deep fry the arancini in oil heated to 350°F. Fry them for about 3-4 minutes per side until golden brown. Just be sure to drain on paper towels afterward to remove excess oil.

How do I ensure the mozzarella stays melted inside?

Make sure to fully enclose the mozzarella pieces by packing the risotto tightly around them. This helps keep the cheese from leaking out during cooking, resulting in that perfect melty center.

Can I add other fillings to the arancini?

Definitely! While mozzarella keeps it classic and gooey, you can experiment with fillings like cooked mushrooms, peas, or small bits of prosciutto to add new flavors and textures.

Final Thoughts

Making this Crispy Air Fryer Cacio E Pepe Arancini Recipe is such a joyful way to transform simple leftover risotto into a crowd-pleasing snack or appetizer. The blend of creamy mozzarella and that sharp, peppery Pecorino crust hits all the right notes, while the air fryer keeps things lighter and fuss-free. Whether you’re serving them at a casual gathering or enjoying a cozy night in, these golden bites always bring smiles to the table. Happy cooking and buon appetito!