Arancini "cacio E Pepe" Recipe

Warm the stock and keep it simmering in a saucepan over low heat.

In a heavy-bottomed saucepan over medium heat, melt 1 tablespoon butter with 1 tablespoon olive oil. Add the minced onion and sweat gently until translucent but not browned, about 4–5 minutes.

Add the Acquerello rice and stir to coat the grains with fat; toast lightly for 1–2 minutes until edges start to look translucent.

Pour in the white wine and stir until it is almost completely absorbed.

Begin adding hot stock, about 1/2 cup at a time, stirring frequently. Wait until most liquid is absorbed before adding more. Continue for about 18–20 minutes, until the rice is cooked through but still slightly al dente and very creamy. You may not need all the stock; adjust to achieve a thick, risotto-like texture rather than soupy rice.

When rice is nearly done (after ~17–18 minutes), taste and add the 1 teaspoon fine sea salt as needed. Remove the pot from the heat.

While risotto is hot, quickly stir in 1/2 cup of the grated Pecorino Romano and 1 1/2 teaspoons freshly cracked black pepper. Add the remaining tablespoon of butter and the mascarpone (if using). Stir vigorously to create a glossy, creamy coating on the rice. If mixture seems too loose, add another 1/4 cup Pecorino and stir to thicken. The texture should be cohesive and scoopable.

Taste and adjust seasoning — add up to the remaining 1/2 cup of Pecorino in small increments if you want saltier/cheesier arancini, and add black pepper to preference (reserve some pepper for finishing).

Spread the risotto on a shallow tray or sheet pan and let it cool to room temperature, then chill in the refrigerator for at least 1 hour (or until firm enough to shape). Chilling makes shaping and breading much easier.

Once chilled and firm, portion risotto into 12 equal amounts (about 2 tablespoons each). Flatten each portion in your palm, place a cube of mozzarella in the center, then enclose and roll gently into a compact ball (about 1 1/4–1 1/2 inch diameter). Ensure seams are sealed so cheese does not leak during frying.

Set up a breading station with three shallow bowls: flour in the first, beaten eggs in the second, and breadcrumbs in the third.

Working with chilled rice balls, dredge each ball first in flour, shaking off excess, then dip into the beaten eggs, letting excess drip off, and finally roll in breadcrumbs to fully coat. For an extra-crispy crust, double-dip: return to the egg and breadcrumbs once more. Place breaded arancini on a tray and chill for 15–20 minutes to set the coating.

Heat neutral oil in a deep pot or deep-fryer to 350°F (175°C). Use a thermometer to maintain temperature; if oil is too cool, arancini will absorb oil; too hot and they brown before heating through.

Fry arancini in batches (do not overcrowd) for 3–4 minutes per batch, turning as needed, until golden brown and crisp. Internal temperature should be hot and mozzarella melted. Remove with a slotted spoon and drain on a rack or paper towels. Immediately sprinkle lightly with the reserved fine salt.

Arrange arancini on a serving platter. Sprinkle with the remaining 2 tablespoons grated Pecorino Romano and the remaining 1/2 teaspoon freshly cracked black pepper. Serve hot.

Optional: serve with a small ramekin of marinara or lemon aioli, but traditionally Cacio e Pepe arancini are served plain to highlight the Pecorino and pepper.