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; 1/2 cup (60 g) all-purpose flour; 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 and pesto, for serving

If you love crispy, cheesy snacks with a punch of black pepper and the comforting flavors of Italy, then this Crispy Air Fryer Cacio E Pepe Arancini Recipe is about to become your new favorite treat. Imagine golden, crunchy risotto balls filled with gooey mozzarella — pure magic!

A black plate holds many small golden brown fried balls sprinkled with white shredded cheese and some black pepper on top. Two of the balls are broken open to show a creamy white inside. A small white bowl near the top center of the plate is filled with chunky red tomato sauce, with a few pieces of shredded cheese on its surface. The plate sits 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 first made these arancini when I had leftover risotto hanging out in the fridge, and I couldn’t believe how easy it was to turn it into something spectacular. These crispy bites quickly became a party favorite in my kitchen, and I bet they’ll win over your crowd, too.

Waste Not, Want Not: Perfect for using up leftover risotto and turning it into a star appetizer.
Crispy Yet Gooey: The air fryer crisps the crust beautifully while keeping the mozzarella melty inside.
Simple Ingredients: Pantry staples come together for big, authentic Italian flavor.
Versatile Dips: Served with marinara and pesto, these bites satisfy all your dipping cravings.

Ingredients & Why They Work

For this recipe, I recommend using risotto that’s been chilled well — it’s easier to shape and holds together like a dream. Plus, having good quality Pecorino Romano and fresh mozzarella really makes a difference, so don’t skimp there.

Flat lay of leftover cooked risotto scooped into balls, several pieces of mozzarella string cheese sticks cut crosswise, a small bowl of all-purpose flour, a small bowl of garlic powder, a small mound of kosher salt, a small pile of freshly ground black pepper, two large whole uncracked eggs, a small bowl of panko bread crumbs, a small bowl of shredded Pecorino Romano, a small white ceramic bowl with olive oil cooking spray mist, a small white ceramic bowl of homemade marinara sauce, a small white ceramic bowl of fresh green pesto sauce, all arranged with perfect symmetry 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 of our arancini — chilled risotto is easier to form and packs flavor.
Mozzarella string cheese sticks: They make the filling process convenient and ensure perfect melting pockets inside.
All-purpose flour: Helps the coating stick for a crisp crust.
Garlic powder: Optional, but adds a nice subtle garlic note to the flour.
Kosher salt: Brings out the flavors without overwhelming.
Freshly ground black pepper: Essential for that cacio e pepe peppery kick.
Large eggs: Acts as a glue to hold the coating layers together.
Panko bread crumbs: Provides the gorgeous crispy texture on the outside.
Shredded Pecorino Romano: Adds sharp, salty flavor and golden color to the crust.
Olive oil cooking spray: Keeps the arancini from sticking and promotes even browning in the air fryer.
Marinara and pesto sauces: The perfect tangy and herbaceous dips to complement each crispy bite.

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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 adaptable it is to your tastes and pantry. Whether you want to spice things up, accommodate dietary needs, or play with seasonal flavors, these golden risotto balls welcome creativity.

Vegetarian variation: Since the recipe is already vegetarian, feel free to add finely chopped sautéed mushrooms or spinach inside with the mozzarella to boost veggies and add earthiness. I love how the spinach adds a fresh pop and extra color.
Spicy kick: If you enjoy heat, stirring in a pinch of red pepper flakes to the panko and Pecorino coating gives the arancini a nice subtle spice that complements the black pepper perfectly.
Gluten-free adjustment: Swap all-purpose flour for a gluten-free blend and use gluten-free panko to make this crispy treat safe for gluten-sensitive friends without compromising crunch.
Seasonal twist: Adding fresh herbs like chopped basil or thyme into the risotto balls themselves or the panko coating adds a fragrant, fresh note that I find especially delightful in spring and summer months.

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

Two round golden brown fried balls are placed on a white plate with a vintage gold pattern along the edge. One ball is whole, showing a crispy, rough texture on the outside. The other ball is broken open, revealing a soft, creamy white rice and cheese filling inside. Both balls are sprinkled with fine white grated cheese, and some black pepper is scattered on the plate. A silver fork rests on the plate, positioned near the balls. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Shape and Stuff the Risotto Balls

Grab your 2-tablespoon cookie scoop to portion out 24 equal chunks of leftover risotto onto a parchment-lined baking sheet. With clean hands, gently press an indentation into the center of each portion. Nestle a piece of mozzarella inside, then carefully mold the risotto around it, sealing the cheese completely within a tight, smooth ball. This step is crucial to prevent the cheese from leaking while air frying. Trust me, well-chilled risotto makes this easier to handle and ensures each ball keeps its shape beautifully.

Step 2: Prepare Your Coatings

In a shallow dish, mix the flour with a teaspoon of garlic powder if you like an extra hint of flavor. Add kosher salt and plenty of freshly ground black pepper to punch up the seasoning. Beat your two eggs in another dish until smooth. Then, in a third bowl, combine the panko bread crumbs and half a cup of shredded Pecorino Romano, seasoning again with fresh black pepper. This triple coating system means every arancini gets a perfect, crispy crust bursting with cheesy depth.

Step 3: Dredge and Coat the Risotto Balls

Now comes the fun part! Working one ball at a time, roll it first in the seasoned flour, shaking off any excess so the coating isn’t heavy or clumpy. Next, dip the ball into the beaten eggs, letting any extra drip off. Finally, press it thoroughly into the panko and Pecorino mix, making sure it’s evenly coated on all sides. This triple-layer coating will give you that irresistible golden crunch after air frying.

Step 4: Air Fry to Crispy Perfection

Lightly spray your air fryer basket with olive oil cooking spray to keep the arancini from sticking. Arrange half of the coated balls in a single layer, leaving space between each one. Give the tops a quick spray, too. Set the air fryer to 400 degrees Fahrenheit and cook for about 15 minutes, turning the balls halfway through so they brown evenly on all sides. Repeat with the remaining balls. You’ll know they’re ready when they turn that perfect golden brown and give off a toasty, cheesy aroma—pure comfort in the air.

Step 5: Serve Warm with Saucy Sides

Transfer your finished arancini to a serving platter, then sprinkle on extra Pecorino Romano and finely ground black pepper to enhance that authentic Italian flavor. Serve immediately with bowls of marinara and pesto sauces on the side for dipping. These crispy, cheesy bites are best enjoyed fresh so the crust stays crunchy and the mozzarella stays delightfully gooey inside. That first dip into marinara? Divine.

Top Tip

Getting these arancini perfectly crispy and flavorful is easier than you think with a few simple tricks I've picked up along the way.

Chill the Risotto: I always make sure the leftover risotto is well chilled before shaping the balls. It helps everything stick together without being too sticky to handle.
Fully Enclose the Cheese: From experience, making sure the mozzarella pieces are completely wrapped with risotto prevents any cheesy leaks during air frying, keeping the coating intact and deliciously melty inside.
Spray Liberally with Olive Oil: Spraying the arancini before and halfway through cooking creates that lovely golden crust without using deep frying oil.
Don’t Overcrowd the Air Fryer: Cooking in batches ensures the air can circulate well so each arancini crisps evenly rather than steaming.

How to Serve Crispy Air Fryer Cacio E Pepe Arancini Recipe

The image shows a black baking tray lined with white parchment paper placed on a white marbled surface. On the parchment paper, there are 24 evenly spaced round balls arranged in four rows of six. Each ball is covered in a light beige crumb coating, giving them a rough texture. The balls are uniform in size and shape, with the crumb layer looking dry and slightly coarse. The scene is lit clearly, showing all details of the crumb texture and the neat grid-like arrangement on the tray. photo taken with an iphone --ar 2:3 --v 7

Garnishes

A sprinkle of extra Pecorino Romano cheese on top adds a sharp, salty punch, and a few grinds of fresh black pepper really brighten up the flavors. For a pop of color and freshness, garnish with finely chopped parsley or basil leaves.

Side Dishes

Serve your arancini alongside warm marinara and vibrant pesto sauces for dipping—they complement each other beautifully. A simple mixed green salad with a lemon vinaigrette or roasted seasonal vegetables also pairs wonderfully to round out the meal.

Make Ahead and Storage

Storing Leftovers

After cooking, store any leftover arancini in an airtight container and keep them in the refrigerator for up to 2 days. This helps maintain their texture and flavor without sogginess.

Freezing

You can freeze uncooked coated arancini on a parchment-lined tray until firm, then transfer them to a freezer bag or container. They freeze well for up to 1 month. When ready, air fry them straight from frozen—just add a few extra minutes to the cook time.

Reheating

To reheat leftover arancini and keep them crispy, pop them back into the air fryer at 400 degrees Fahrenheit for about 5-7 minutes. Avoid microwaving to prevent losing that golden crust.

Frequently Asked Questions:

Can I use fresh risotto instead of leftover?

Yes, but the risotto needs to be fully cooled and chilled so it firms up enough to shape into balls without falling apart.

What if I don’t have Pecorino Romano cheese?

You can substitute with Parmesan cheese, though Pecorino Romano lends a sharper, saltier flavor that’s classic to cacio e pepe style.

Is air frying better than deep frying for arancini?

Air frying gives you that crispiness with much less oil, making it a healthier and cleaner option without sacrificing texture or taste.

How do I keep the mozzarella from leaking out?

Make sure the cheese pieces are fully covered with risotto, pressing firmly to seal before coating and cooking.

Final Thoughts

There’s something truly special about transforming simple leftover risotto into these golden, crispy little bites that everyone will love. This Crispy Air Fryer Cacio E Pepe Arancini Recipe hits all the right notes—melty cheese, crunchy coating, and that irresistible savory seasoning. I hope you enjoy making and sharing them as much as I do. Buon appetito!