Arancini ‘cacio E Pepe’ Recipe

Cooking Instructions

1. 1

   Prepare the Rice

   In a medium saucepan, bring 3 cups of water to a boil. Add the Acquerello rice and a pinch of salt. Reduce heat to low, cover, and simmer for about 15-18 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it cool.

2. 2

   Mix the Filling

   Once cooled, transfer the rice to a mixing bowl. Stir in 1 cup of Pecorino Romano cheese and 1 tsp of toasted black pepper. Mix until well combined.

3. 3

   Form the Balls

   Wet your hands and take a small amount of the rice mixture, forming it into a ball about the size of a golf ball. Repeat until all the mixture is used.

4. 4

   Prepare for Breading

   Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

5. 5

   Bread the Arancini

   Roll each rice ball first in flour, then dip it in the beaten eggs, and finally coat it with breadcrumbs, ensuring each ball is evenly coated.

6. 6

   Fry the Arancini

   In a large pot, heat the vegetable oil over medium heat. Once hot, carefully add the arancini in batches, frying until golden brown, about 3-4 minutes per side. Use a slotted spoon to transfer to a paper towel-lined plate to drain.

7. 7

   Serve

   Serve the Arancini hot, garnished with extra Pecorino Romano cheese and toasted black pepper if desired.