Cacio E Pepe Arancini Recipe

Prepare filling and mixture

If risotto is freshly made, spread it on a tray and chill until cold (at least 1 hour) so it firms up. In a large bowl, fold 1 cup grated Pecorino Romano, 2 tablespoons freshly ground black pepper, 3 egg yolks, and 1 teaspoon salt into 6 cups cooled risotto until evenly combined. Taste and adjust pepper/salt — cacio e pepe should be pepper-forward.

Form balls

With slightly oiled or wet hands, scoop about 2 tablespoons of risotto and shape into 1.75–2 inch balls (about golf-ball size). Place formed balls on a lined tray and chill for 20–30 minutes to set; this helps them hold shape during frying.

Bread the arancini

Set up a dredging station: 1 cup flour; 2 beaten eggs; a mixture of 2 cups panko and 1 cup fine breadcrumbs. Lightly coat each chilled risotto ball in flour (shake off excess), dip into beaten eggs, then press into breadcrumb mixture to fully coat. For an extra-crispy shell, double-dip: return to egg and breadcrumbs quickly and recoat. Place finished balls on a tray and refrigerate 10 minutes.

Fry until golden

Heat neutral oil in a deep pot or heavy pan to 175°C (350°F). Fry arancini in batches without crowding for 3–4 minutes, turning occasionally, until deep golden and crisp. Internal temperature should be hot and cheese melted (if you embedded any). Transfer to a paper towel-lined rack and drain briefly. Keep warm in a low oven (90–100°C / 200–210°F) while finishing remaining batches.

In a small bowl, combine 1 cup mayonnaise, 2 tablespoons chopped capers, 1 teaspoon minced garlic, 1 tablespoon fresh lemon juice, 1 teaspoon olive oil, 1 teaspoon black pepper and 1/4 teaspoon salt. Whisk until smooth and taste; adjust lemon, salt or capers for brightness and brininess. Chill until ready to serve. Keep refrigerated up to several hours.

Mix 2 tablespoons finely chopped preserved lemon rind with 2 tablespoons chopped parsley, 1 tablespoon chopped chives, 1 teaspoon extra-virgin olive oil, 1/2 teaspoon fresh lemon juice and 1/4 teaspoon black pepper. Adjust balance — preserved lemon is salty and pungent, so use more olive oil if too intense. Reserve at room temperature for plating.

In a food processor, pulse 2 cups packed arugula, 3 tablespoons toasted pine nuts, 1/2 cup grated Pecorino Romano, 1 garlic clove and 1 teaspoon lemon juice until finely chopped. With the processor running, pour in 1/2 cup olive oil in a steady stream until a loose pesto forms. Scrape down, season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. If too thick, thin with a teaspoon or two of warm water or more oil to reach a spoonable consistency. Taste and adjust salt/lemon.

Spoon a dollop (about 1 tablespoon) of arugula pesto onto each serving plate and spread slightly to create a base.

Place 2–3 warm arancini on top of the pesto smear per serving (depending on size).

Drizzle or dot about 1 tablespoon caper aioli across the arancini (or serve aioli on the side).

Top each arancino with a small pinch (about 1 teaspoon) of preserved lemon relish to add bright, saline contrast.

Finish with a light sprinkle of 1 tablespoon freshly grated Pecorino Romano divided among plates and a crack of extra black pepper. Garnish with microgreens or small arugula leaves as desired.

Serve immediately while arancini are hot and crisp.