Description
Deliciously crispy on the outside and creamy on the inside, these Air Fryer Cacio E Pepe Arancini are made with leftover risotto, mozzarella, and Pecorino Romano cheese. Perfectly seasoned with black pepper and garlic powder, these bite-sized Italian rice balls are air-fried to golden perfection and served with flavorful marinara and pesto sauces.
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
- Store-bought or homemade pesto sauce
Instructions
- Form Risotto Balls: Using a 2-Tbsp cookie scoop, portion the leftover cooked risotto into 24 equal balls and place them on a parchment-lined baking sheet. Create an indent in the center of each ball, insert a piece of mozzarella, then carefully pack the risotto around the cheese until completely covered and shaped into a tight 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 smooth. In a third shallow dish, combine the panko bread crumbs with the shredded Pecorino Romano and season with additional black pepper.
- Bread the Arancini: One at a time, coat each risotto ball in the seasoned flour mixture, shaking off any excess. Next, dip into the beaten eggs, and then roll thoroughly in the panko and Pecorino mixture to coat evenly.
- Air Fry the Arancini: Lightly coat the air fryer basket with olive oil cooking spray. Arrange half of the breaded arancini in the basket in a single layer without overcrowding. Spray the tops lightly with cooking spray. Cook at 400 degrees Fahrenheit, turning the balls halfway through the cooking time, until golden brown and crispy, approximately 15 minutes. Repeat this process with the remaining arancini.
- Serve: Transfer the cooked arancini to a serving platter. Sprinkle additional Pecorino Romano cheese and freshly ground black pepper on top. Serve warm with marinara sauce and pesto sauce on the side for dipping.
Notes
- Use leftover risotto that is well chilled; this helps the arancini hold their shape better when forming the balls.
- If mozzarella string cheese is not available, substitute with small cubes of fresh mozzarella.
- For extra flavor, add a pinch of red pepper flakes to the panko mixture for a subtle kick.
- If you do not have an air fryer, these arancini can be baked in a conventional oven at 400 degrees Fahrenheit for 20-25 minutes, turning once halfway through.
- Make sure to spray the arancini with cooking oil to achieve a golden and crispy exterior in the air fryer.
- Leftover arancini can be refrigerated for up to 2 days and reheated in the air fryer to retain crispness.
Nutrition
- Serving Size: 1 arancini
- Calories: 110 kcal
- Sugar: 0.5 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 35 mg
