Cacio E Pepe Arancini Recipe
Cacio E Pepe Arancini are fried rice balls made with a creamy risotto flavored with Parmesan and Pecorino Romano cheeses and black pepper. This dish combines traditional Roman flavors with the Italian comfort of risotto, presenting them in a crispy, bite-sized form that is perfect as an appetizer. Here's how to make it at home.
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Ingredients
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Cacio E Pepe Risotto
Calabrian Pepper Aioli
For frying
Method
Cacio E Pepe Risotto
Cook the Rice
Add Arborio rice, stirring to coat with the oil and butter. Cook for about 2 minutes until the rice is slightly translucent.
Add Broth Gradually
Add warm chicken or vegetable broth one ladle at a time, stirring frequently. Wait until the liquid is absorbed before adding more. Continue until the rice is creamy and al dente (about 18-20 minutes).
Finish the Risotto
Stir in Parmesan, Pecorino Romano, and black pepper. Season with salt to taste. Remove from heat and allow to cool.
Forming and Frying Arancini
Form the Balls
Once the risotto is cool, take a tablespoon-sized portion and form it into a ball. Press a small piece of cheese in the center, then roll it in breadcrumbs.
Prepare for Frying
Beat the eggs and dip each arancini ball into the egg mixture before rolling in breadcrumbs for a thicker coating.
Heat the Oil
In a heavy-bottomed pot, heat vegetable oil to 350°F (175°C).
Fry the Arancini
Fry the arancini in batches until golden brown, about 3-4 minutes. Remove and drain on paper towels.
Calabrian Pepper Aioli
Make the Aioli
In a bowl, combine mayonnaise, Calabrian chili paste, lemon juice, minced garlic, and salt. Mix well and set aside.