Cacio E Pepe Arancini Recipe
Recipe information
Make Cacio E Pepe Arancini in just 1h . Cheese & pepper risotto balls lightly fried with a Calabrian pepper aioli
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Ingredients
Cacio E Pepe Risotto
Calabrian Pepper Aioli
For frying
Cacio E Pepe Risotto
1. Prepare the Risotto
In a large saucepan, heat olive oil and butter over medium heat. Add chopped onion and garlic, sauté until translucent.
2. 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.
3. 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).
4. 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
5. 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.
6. Prepare for Frying
Beat the eggs and dip each arancini ball into the egg mixture before rolling in breadcrumbs for a thicker coating.
7. Heat the Oil
In a heavy-bottomed pot, heat vegetable oil to 350°F (175°C).
8. Fry the Arancini
Fry the arancini in batches until golden brown, about 3-4 minutes. Remove and drain on paper towels.
Calabrian Pepper Aioli
9. Make the Aioli
In a bowl, combine mayonnaise, Calabrian chili paste, lemon juice, minced garlic, and salt. Mix well and set aside.
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