Arancini Recipe

Time1h

Serves4

Cacio e Pepe Risotto, Basil Oil, Truffle Aioli

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Ingredients

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1
Prepare the Risotto
In a large pot, cook the Cacio e Pepe Risotto according to your recipe. Allow it to cool completely.
2
Form the Arancini
Once the risotto is cool, take a small amount (about the size of a golf ball) and form it into a ball. If desired, you can place a small piece of cheese in the center. Repeat with the remaining risotto.
3
Coat the Arancini
Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each risotto ball in flour, dip it into the egg, and then coat it with breadcrumbs.
4
Fry the Arancini
In a deep skillet or frying pan, heat the vegetable oil over medium heat. Once hot, carefully add the arancini balls in batches, frying them until golden brown on all sides. Remove and drain on paper towels.