Cacio E Pepe Arancini Recipe
pecorino, black pepper
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Ingredients
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Arancini Mixture
For Frying
Method
Prepare Rice
- 1
Cook the Arborio Rice
In a medium saucepan, bring the vegetable broth to a boil. Add the Arborio rice and reduce the heat to a simmer. Cook for about 18-20 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking. Once done, remove from heat and let it cool.
Make the Arancini Mixture
- 2
Sauté Shallots
In a large skillet, heat the olive oil over medium heat. Add the finely chopped shallots and sauté until they are translucent, about 2-3 minutes.
- 3
Combine Ingredients
In a large mixing bowl, combine the cooked Arborio rice, sautéed shallots, grated Pecorino Romano cheese, freshly ground black pepper, and the beaten egg. Mix until well combined.
Form Arancini
- 4
Shape the Arancini
Once the mixture is cool enough to handle, take a small handful (about 2 tablespoons) of the mixture and form it into a ball. Repeat with the remaining mixture.
- 5
Coat the Balls
Roll each rice ball first in the all-purpose flour, then dip it into the beaten egg, and finally coat with breadcrumbs. Ensure each ball is fully covered.
Fry the Arancini
- 6
Heat Oil
In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 7
Fry Arancini
Carefully add the arancini balls to the hot oil in batches, making sure not to overcrowd the pan. Fry until golden brown, about 4-5 minutes. Use a slotted spoon to remove them and drain on paper towels.
Serve
- 8
Plate and Enjoy
Serve the Cacio e Pepe Arancini hot, garnished with additional grated Pecorino Romano cheese and a sprinkle of freshly ground black pepper.
