Cacio E Pepe Arancini Recipe

Prepare cooled risotto base

If you don't have leftover risotto, prepare a basic risotto with arborio rice (about 1 1/4 cup uncooked yields ~4 cups cooked). Chill completely in a shallow tray until firm (at least 2 hours or overnight).

Finish cacio e pepe flavor

Place the cooled cooked risotto in a large bowl. Add the unsalted butter and gently fold until incorporated. Sprinkle in the grated Pecorino Romano and Parmesan, add the freshly cracked black pepper and 1/2 tsp salt. Mix well so cheeses melt slightly and bind the rice. Taste and adjust pepper/salt — cacio e pepe is pepper-forward, so don't be shy with pepper.

Bind with egg yolks

Whisk the 2 egg yolks in a small bowl. Add yolks to the risotto mixture and combine thoroughly. The mixture should be cohesive and scoopable; if too loose, chill 30–60 minutes to firm, or add 1–2 tbs grated cheese.

Portioning and stuffing

Wet your hands with cold water. Take about 2 tablespoons (roughly golf-ball size) of risotto and flatten it into a small disk in your palm. Place one cube of fresh mozzarella in the center, then fold the risotto around the cheese and roll into a smooth ball (about 1.5–2 inches). Repeat until all risotto is used. Place formed arancini on a tray lined with parchment and chill in refrigerator for at least 20 minutes to help them hold shape.

Set up breading station

Place flour in a shallow bowl. In another bowl, whisk the 2 large eggs with 2 tsp water to make an egg wash. Put breadcrumbs in a third shallow bowl or tray. Roll each chilled arancino first in flour (shake off excess), then dip into egg wash, and finally coat thoroughly with breadcrumbs. Press breadcrumbs gently to adhere. For an extra-crispy shell, double-coat: return to egg wash and breadcrumbs once more.

Heat oil

Pour neutral oil into a heavy-bottomed pot to a depth of 2–3 inches (about 3–4 cups depending on pot). Heat oil over medium heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb: it should sizzle and brown in ~30–40 seconds.

Fry arancini

Working in batches (do not overcrowd), gently lower chilled, breaded arancini into the hot oil with a slotted spoon. Fry, turning occasionally, until evenly golden brown, about 3–4 minutes per batch. Remove with a slotted spoon and drain on a wire rack or paper towels. Keep finished arancini warm in a low oven (200°F / 95°C) while you fry remaining batches.

Season

While still warm, sprinkle the arancini lightly with the fine finishing salt to taste.

Finish and serve

Arrange arancini on a platter. Sprinkle extra grated Pecorino, a crack of freshly ground black pepper, and chopped parsley over the top. Serve with lemon wedges for a bright squeeze before eating. These are excellent hot so the mozzarella is melty and the interior tastes of cacio e pepe.