caper aioli, preserved lemon, arugula pesto

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.

Prepare filling and mixture

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.

Form balls

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.

Bread the arancini

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.

Fry until golden

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.

cooked risotto (cooled; preferably made with Parmesan and butter)

grated Pecorino Romano

freshly ground black pepper

egg yolks

all-purpose flour (for dredging)

eggs (beaten, for dredging)

panko breadcrumbs

fine dry breadcrumbs (optional, mix with panko for crispness)

neutral frying oil (vegetable or canola)

salt

mayonnaise (preferably high quality)

capers (rinsed and roughly chopped)

garlic (minced)

fresh lemon juice

olive oil

black pepper

preserved lemon (rind only, finely chopped)

finely chopped parsley

finely chopped chives

extra-virgin olive oil

lemon juice (fresh)

packed arugula (stems removed)

toasted pine nuts (or toasted walnuts)

garlic clove

lemon juice

freshly grated Pecorino Romano (for finishing)

extra black pepper (cracked)

microgreens or small arugula leaves (optional)

Cacio e Pepe Arancini

Make Cacio E Pepe Arancini Recipe in just 2h . caper aioli, preserved lemon, arugula pesto

Cacio E Pepe Arancini Recipe

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