Description
This Air Fryer Cacio E Pepe Arancini recipe transforms leftover risotto into crispy, cheesy bite-sized Italian snacks filled with mozzarella and coated with a savory Pecorino Romano and panko crust. Perfectly golden and delicious, these arancini are served with flavorful marinara and pesto sauces for dipping.
Ingredients
Scale
Main Ingredients
- 4 cups leftover cooked risotto
- 4 mozzarella string cheese sticks, each cut into 6 pieces crosswise
Coating
- 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
Other
- Olive oil cooking spray
- Store-bought or homemade marinara and pesto, for serving
Instructions
- Form Risotto Balls: Using a 2-Tbsp. cookie scoop, scoop risotto into 24 equal portions and place them on a parchment-lined baking sheet. Create an indent in the center of each portion, place a piece of mozzarella in the indentation, then mold the risotto around the cheese tightly, ensuring it is fully enclosed.
- Prepare Coatings: In a shallow dish, whisk together the flour and garlic powder if using, then season with kosher salt and freshly ground black pepper. In a second shallow dish, beat the eggs until well blended. In a third shallow dish, combine panko bread crumbs with shredded Pecorino Romano and season with freshly ground black pepper.
- Coat Arancini: Working one at a time, roll each risotto ball in the seasoned flour, shaking off excess. Dip it next into the beaten eggs, then coat thoroughly with the panko and Pecorino mixture.
- Air Fry Arancini: Spray the air fryer basket lightly with olive oil cooking spray. Arrange half of the coated balls in a single layer, then spray the tops with cooking spray. Cook at 400 degrees Fahrenheit, turning halfway through, for about 15 minutes or until golden brown and crispy. Repeat with the remaining balls.
- Serve: Transfer the finished arancini to a serving platter. Sprinkle extra Pecorino Romano and freshly ground black pepper on top. Serve immediately with marinara and pesto sauces on the side for dipping.
Notes
- Use leftover risotto that is well chilled for best results; it will hold together better when forming balls.
- For extra flavor, you can add a pinch of red pepper flakes to the panko mixture if desired.
- If you don't have an air fryer, these arancini can be deep-fried or baked until golden and crispy, but air frying is healthier and easier.
- Make sure the mozzarella pieces are fully enclosed to prevent leaking during cooking.
- Store leftover arancini in an airtight container in the fridge for up to 2 days and reheat in the air fryer to maintain crispiness.
Nutrition
- Serving Size: 1 arancini
- Calories: 120 kcal
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg
