Description
Crispy on the outside and gooey on the inside, these Air Fryer Cacio E Pepe Arancini are a delightful twist on leftover risotto. Stuffed with mozzarella and coated in a cheesy, peppery crust, they’re perfect served with marinara and pesto for dipping. Quick to prepare and cooked to golden perfection in the air fryer, these bite-sized Italian treats make a delicious appetizer or snack.
Ingredients
Scale
Arancini
- 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
For Serving
- Store-bought or homemade marinara sauce
- Store-bought or homemade pesto sauce
Instructions
- Form Arancini Balls: Using a 2-tablespoon cookie scoop, portion the leftover risotto into 24 equal scoops and place them on a parchment-lined baking sheet. Create an indentation in the center of each risotto scoop and place one piece of mozzarella inside. Carefully mold the risotto around the cheese to form a tight ball ensuring the cheese is completely covered.
- Prepare Breading Stations: In a shallow dish, whisk together the all-purpose flour and garlic powder, then season with kosher salt and freshly ground black pepper. In a second shallow dish, beat the eggs until blended. In a third shallow dish, combine the panko bread crumbs and shredded Pecorino Romano, then season with freshly ground black pepper.
- Coat the Arancini: Working one ball at a time, coat each risotto ball in the seasoned flour, shaking off any excess. Next, dip it into the beaten eggs, and finally roll it in the panko and Pecorino mixture to thoroughly coat. Place the coated balls back onto the parchment-lined baking sheet.
- Air Fry the Arancini: Spray the basket of the air fryer with olive oil cooking spray. Arrange half of the coated risotto balls in a single layer in the basket, spraying the tops lightly with cooking spray. Air fry at 400 degrees Fahrenheit for 15 minutes total, flipping the balls halfway through to ensure even browning. Repeat this process for the remaining risotto balls.
- Serve: Transfer the cooked arancini to a serving platter. Sprinkle with extra shredded Pecorino Romano and a fresh crack of black pepper. Serve warm alongside bowls of marinara sauce and pesto for dipping.
Notes
- Using leftover risotto that's been chilled helps the arancini hold their shape better during cooking.
- If you don’t have a cookie scoop, use a tablespoon to portion the risotto balls evenly.
- Freshly ground black pepper is essential for authentic Cacio E Pepe flavor, so don’t skimp.
- For extra crispiness, ensure all risotto balls are evenly coated with panko before air frying.
- If you don’t have an air fryer, these can be fried in a deep pan with oil heated to 350°F until golden brown, about 3-4 minutes per side.
- Make sure the mozzarella pieces are fully enclosed to keep the cheese melty inside.
Nutrition
- Serving Size: 1 piece
- Calories: 110 kcal
- Sugar: 0.5 g
- Sodium: 210 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
