Jul 14 2026
Restaurants›Romano's Macaroni Grill›Cacio E Pepe Arancini Recipe

Cacio E Pepe Arancini Recipe

Inspired by Romano's Macaroni Grill
Time1h 30m
Serves4

crispy fried risotto balls, romano, black pepper, mozzarella, black pepper parmesan cream sauce

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Ingredients

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For the Risotto

For the Filling

For the Breading

For the Black Pepper Parmesan Cream Sauce

For Frying

Method

Prepare the Risotto

  1. 1

    Cook the Shallot

    In a medium saucepan, melt the butter over medium heat. Add the chopped shallot and sauté until translucent, about 3-4 minutes.

  2. 2

    Toast the Rice

    Add the Arborio rice to the saucepan and toast for 1-2 minutes, stirring frequently, until the rice is slightly translucent.

  3. 3

    Add Broth Gradually

    Begin adding the broth to the rice, one ladle at a time. Stir frequently and wait until the liquid is almost absorbed before adding the next ladle. Continue this process for about 18-20 minutes, until the rice is creamy and al dente.

  4. 4

    Finish the Risotto

    Remove the saucepan from the heat. Stir in the grated Pecorino Romano cheese, black pepper, and salt to taste. Spread the risotto onto a baking sheet and let it cool completely.

Form the Arancini

  1. 5

    Prepare Filling

    Once the risotto is cool, take a small amount (about 2 tablespoons) and flatten it in your hand. Place a piece of diced mozzarella in the center and mold the rice around it to form a ball. Repeat with the remaining risotto and cheese.

Bread the Arancini

  1. 6

    Coat the Arancini

    Dredge each risotto ball in flour, then dip it in the beaten eggs, and finally coat it with breadcrumbs. Make sure each ball is fully covered.

Prepare the Cream Sauce

  1. 7

    Make the Cream Sauce

    In a saucepan over medium heat, combine the heavy cream, grated Parmesan cheese, black pepper, and salt to taste. Stir continuously until the cheese is melted and the sauce is smooth. Keep warm.

Fry the Arancini

  1. 8

    Heat the Oil

    In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).

  2. 9

    Fry the Balls

    Carefully add the breaded risotto balls in batches, frying until golden brown and crispy, about 4-5 minutes. Remove with a slotted spoon and drain on paper towels.

Serve

  1. 10

    Plate and Drizzle

    Place the fried arancini on a serving platter and drizzle with the warm black pepper Parmesan cream sauce. Serve immediately.

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