Cacio e Pepe Arancini

The combination of Cacio e Pepe intensity with the signature crunch of Arancini demands a try of this recipe. Rice balls flavored with Pecorino Romano cheese and black pepper named Cacio e Pepe Arancini create an Italian fusion that goes from cooking to golden-fried perfection.

The peppery cheesy arancini serve as a fantastic party appetizer along with being a perfect snack and side dish. Following this guide will provide you with an easy step-by-step recipe and helpful instructions for making perfect arancini at home.

What is Cacio e Pepe Arancini?

The Roman pasta dish Cacio e Pepe which consists only of pasta and Pecorino Romano cheese with black pepper is known across the city. The iconic Cacio e Pepe ingredients achieve a new expression after being transformed into moist risotto which is then deep fried into crunchy rice balls known as Cacio e Pepe Arancini.

Rice balls named Arancini originate from Sicily where deep-frying is traditionally done to create stuffed cheese-filled balls alongside ragu or peas-stuffed balls. The traditional filling gets replaced here with Cacio e Pepe flavors which provide each bite of rich cheese and pepper taste.

Ingredients

For the Risotto Base:

1 cup Arborio rice
3 cups chicken or vegetable broth
½ cup dry white wine
2 tbsp unsalted butter
½ cup Pecorino Romano cheese, finely grated
1 tsp black pepper, freshly ground
1 small shallot, finely chopped
1 tbsp olive oil

For the Coating & Frying:

1 cup all-purpose flour
2 large eggs, beaten
1½ cups breadcrumbs (Panko or Italian-style)
1 cup mozzarella cheese, diced (optional, for extra cheesiness!)
Vegetable oil for frying

Cooking Instructions

Make the Risotto

You should place broth in a saucepan then maintain a low heat to keep it warm.
In a separate large pan, heat olive oil and butter over medium heat. Sauté the shallots until soft.
Stir Arborio rice in the pan for two minutes while it toasts continuously.
Add white wine to the pan while it cooks until everything is absorbed by the rice.
Stir thoroughly while adding the warm broth into the mixture with one ladle at a time. The cooking process will continue until the rice reaches a creamy consistency and is fully completed (around 18-20 minutes), which will determine readiness.
Mix Pecorino Romano cheese and black pepper by heating the pan without the flame. The finished risotto needs to be spread across a tray for cooling purposes.

Shape the Arancini

Using a spoon obtain some risotto which needs to be molded into a golf ball-sized shape.
Balls should contain a small piece of mozzarella which you should press into the center before enveloping rice around it.
After forming all balls from the remaining risotto, place the tray into the refrigerator for a chill time of 15 to 20 minutes.

Coat & Fry

You will need three separate bowls as stations where you put flour then beaten eggs followed by breadcrumbs.
Dip the arancini first into the flour and then move it to the egg mixture before rolling it in breadcrumbs.
Heat vegetable oil in a deep pan to 350°F (175°C). Cook the arancini using small batches in hot oil for 3 to 4 minutes until they achieve golden brown crispiness.
The finished arancini requires subsequent draining on a paper towel before serving hot.

Serving Suggestions

Serve with garlic aioli or a simple Parmesan cream sauce for extra indulgence.
Pair with a glass of white wine for a true Italian experience.

Click here for more Nankhatai Recipe

Pro Tips for Perfect Arancini

Freshly purchased Pecorino Romano cheese results in the most authentic flavor when cooked in the risotto.
Colding the risotto in advance improves handling when shaping it.
Double-coat in breadcrumbs for an extra crispy crust.
Add food items to the fryer one by one in order to achieve even cooking results.

Frequently Asked Questions

1. Can I bake or air-fry arancini instead of deep-frying?

Yes! Place the chicken for baking at 400°F (200°C) for 20 minutes or set the air-fryer to 375°F (190°C) for 12-15 minutes while flipping the chicken halfway.

2. How do I store and reheat leftovers?

The potpourri needs storage in an airtight container for its maintenance in the refrigerator for 3 consecutive days. To maintain crispness place the leftovers in an oven at 350°F (175°C) for 10 minutes.

3. Can I make arancini ahead of time?

Absolutely! The butterfly shrimp need advance preparation and breading followed by frying shortly before presentation.

Final Thoughts

The combination of the traditional Italian pasta recipe Cacio e Pepe with Sicilian Arancini cuisine creates an irresistible fusion treat. Food enthusiasts of Italian cuisine should taste this item because it offers a distinct combination of crispy golden crust alongside creamy cheese surrounded by a black pepper taste.

Have you ever made Cacio e Pepe Arancini at home? Let us know in the comments! 😊🍽️