Name: Crispy Air Fryer Cacio E Pepe Arancini Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Italian
Ingredients: 4 cups leftover cooked risotto; 4 mozzarella string cheese sticks, cut into 6 pieces crosswise; 1/2 cup all-purpose flour; 1 tsp garlic powder (optional); Kosher salt, to taste; Freshly ground black pepper, to taste; 2 large eggs; 1 cup panko bread crumbs; 1/2 cup shredded Pecorino Romano, plus more for serving; Olive oil cooking spray; Store-bought or homemade marinara sauce; Pesto sauce

If you've ever dreamed of turning your leftover risotto into a show-stopping appetizer, this Crispy Air Fryer Cacio E Pepe Arancini Recipe is exactly what you need. These golden, crunchy risotto balls stuffed with molten mozzarella and seasoned with pepper and Pecorino Romano bring Italian comfort food straight to your kitchen with the ease of an air fryer.

A round black plate filled with about twenty golden brown fried balls covered with white grated cheese scattered on top, two of the balls are open to show creamy white centers with soft texture inside, and a small white bowl filled with thick bright red sauce is placed near the top right edge of the plate with a bit of grated cheese on the sauce surface, all placed on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Air Fryer Cacio E Pepe Arancini Recipe
Top Tip
How to Serve Crispy Air Fryer Cacio E Pepe Arancini Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Air Fryer Cacio E Pepe Arancini Recipe

Why You'll Love This Recipe

Whenever I make these Crispy Air Fryer Cacio E Pepe Arancini, I’m always amazed at how a simple handful of leftovers becomes an irresistible snack. The crispy exterior paired with the creamy, cheesy center feels indulgent but is surprisingly easy to whip up!

Crunchy perfection: The air fryer crisps these risotto balls to golden goodness without deep frying.
Comfort food magic: Gooey mozzarella melted right inside creates that perfect cheesy bite every time.
Flavor knockout: Pecorino Romano and plenty of black pepper echo the classic cacio e pepe taste.
Perfect snack or party appetizer: Serve with marinara and pesto for dipping—everyone will want seconds.

Ingredients & Why They Work

Let’s chat about the stars of this recipe and a few tips for picking the best versions. Using leftover risotto is key—it needs to be well-chilled and firm to shape easily. Pecorino Romano is what gives that authentic tangy, sharp flavor, and the panko crumbs add a lovely, light crunch to the crust.

Flat lay of cooked risotto in a simple white ceramic bowl, several mozzarella string cheese sticks cut into pieces arranged neatly on a white plate, a small white bowl of all-purpose flour, whole uncracked brown eggs, a small white bowl filled with panko bread crumbs mixed with shredded Pecorino Romano, a small white bowl of finely grated Pecorino Romano, a small white bowl containing freshly ground black pepper, a small white bowl with kosher salt, a few sprigs of fresh basil leaves for pesto garnish, a small white bowl with bright red marinara sauce, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Leftover cooked risotto: Use risotto that’s cold and firm for shaping perfect balls without them falling apart.
Mozzarella string cheese sticks: Great for easy portioning and melting into gooey centers; fresh mozzarella cubes work too.
All-purpose flour: Helps the coating stick and gives structure to the crispy crust.
Garlic powder (optional): Adds a subtle savory depth to the coating, enhancing the overall flavor.
Kosher salt: Essential for seasoning each layer and balancing the cheesy flavors.
Freshly ground black pepper: The hero spice in cacio e pepe—don’t be shy with it!
Large eggs: Used for binding the coating and giving the panko something to cling to.
Panko bread crumbs: For that crisp, airy exterior that crunches with every bite.
Shredded Pecorino Romano: Mixed into the coating and sprinkled on top for authentic Italian tang.
Olive oil cooking spray: Keeps the arancini from sticking and helps achieve that golden crust in the air fryer.
Marinara and pesto sauces: Perfect dippers that add fresh, vibrant flavors to each bite.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Crispy Air Fryer Cacio E Pepe Arancini Recipe is how easy it is to customize to your tastebuds or what you have on hand. Feel free to experiment with different cheeses, add-ins, or dipping sauces to make these risotto balls truly your own!

Vegetarian Variation: Swap mozzarella string cheese for fresh burrata or ricotta for an even creamier center. Both melt beautifully and add a luxurious contrast to the crispy coating—trust me, it’s a game changer!
Spicy Kick: Add a pinch of crushed red pepper flakes into the panko and Pecorino mixture for a little heat. I love this version when serving alongside a cooling basil pesto or creamy aioli.
Herb-Infused: Fold finely chopped fresh herbs like parsley or thyme into the risotto before shaping. It adds an aromatic freshness that really brightens each bite.
Dairy-Free Twist: Use a vegan mozzarella alternative and substitute nutritional yeast for the Pecorino Romano. Just be sure your risotto base feels firm enough to shape, maybe chilling it longer.
Seasonal Flavors: Stir roasted mushrooms or caramelized onions into your risotto for a rich, earthy note that’s perfect in fall or winter gatherings.

Step-by-Step: How I Make Crispy Air Fryer Cacio E Pepe Arancini Recipe

Two round golden brown fried balls with a crispy texture are placed on a white plate with delicate gold designs along the edges. One ball is whole, and the other is open, showing a soft, creamy light yellow interior with small rice pieces. There is white grated cheese sprinkled on top of both balls and scattered around on the plate, along with some black pepper flakes. A silver fork lies beside the balls on the plate, which is set on a white marbled surface. The light is soft and natural, highlighting the crunchy texture and creamy filling. photo taken with an iphone --ar 2:3 --v 7

Step 1: Scoop and Stuff the Risotto

Start by scooping out 24 equal portions of well-chilled leftover risotto using a 2-tablespoon cookie scoop. This helps keep the size uniform so they cook evenly. Place each portion on a parchment-lined baking sheet. Next, make a small indentation in the center of each portion and tuck a piece of mozzarella inside. Carefully mold the risotto around the cheese, forming tight, smooth balls. The goal is to fully encase the cheese so it melts inside without leaking out during cooking.

Step 2: Prepare Your Dredging Stations

Set up three shallow dishes for coating. In the first, combine all-purpose flour with garlic powder if you like, then season generously with kosher salt and freshly ground black pepper. Whisk the eggs in the second dish until smooth and blended. For the third, mix panko breadcrumbs with shredded Pecorino Romano and add black pepper to taste. These three layers ensure a perfectly crispy, flavorful crust.

Step 3: Coat Each Arancini Ball

Take one risotto ball at a time and gently roll it in the seasoned flour, shaking off any excess. Then dip it into the beaten eggs, making sure it’s fully coated. Finish by rolling it thoroughly in the panko-Pecorino mixture, pressing lightly so the coating sticks well. This process creates that irresistibly crunchy crust that contrasts so well with the creamy center.

Step 4: Air Fry to Golden Perfection

Lightly spray the basket of your air fryer with olive oil cooking spray to prevent sticking. Arrange half of the coated arancini balls in a single layer without crowding them — this is key for even cooking and maximum crispiness. Spray the tops of the balls with a little more cooking spray. Air fry at 400°F for about 15 minutes, turning the balls halfway through to ensure all sides get that gorgeous golden brown. Repeat with the remaining arancini balls.

Step 5: Serve with Your Favorite Sauces

Once cooked, transfer the arancini to a serving platter. Sprinkle generously with extra Pecorino Romano and freshly ground black pepper for an extra pop of savory flavor. Serve warm with store-bought or homemade marinara and pesto sauces on the side for dipping. Watching that molten mozzarella stretch with each bite is absolutely delightful!

Top Tip

These tips will help you master the Crispy Air Fryer Cacio E Pepe Arancini Recipe with ease, ensuring each bite is perfectly crispy, cheesy, and bursting with flavor.

Chilled Risotto is Key: Using leftover risotto that’s well-chilled and firm makes shaping the arancini balls much easier and prevents them from falling apart during cooking.
Don’t Skip the Pecorino in the Coating: Adding shredded Pecorino Romano to the panko breadcrumbs elevates the crust with that signature salty, nutty flavor I fell in love with after trial and error.
Air Fry in Batches: Make sure not to overcrowd your air fryer basket so the balls cook evenly and get that irresistible golden crispiness all around.
Spray Twice for Extra Crunch: A light spray of olive oil cooking spray both before and halfway through air frying really boosts that crispy, golden crust we’re after.

How to Serve Crispy Air Fryer Cacio E Pepe Arancini Recipe

A dark green baking tray filled with 25 small round balls arranged in a 5x5 grid, each ball covered with a light beige crumb coating, placed on white parchment paper with faint grid lines. The balls have a rough texture from the crumbs and look ready to be baked. The tray is on a white marbled surface, and the light is even, showing off the shape and texture clearly. photo taken with an iphone --ar 2:3 --v 7

Garnishes

For a beautiful and tasty finish, sprinkle your arancini with extra grated Pecorino Romano and a pinch of freshly ground black pepper right after air frying. A drizzle of good-quality olive oil or a scatter of chopped fresh parsley or basil adds vibrant color and fresh aroma that complements the cheesy richness.

Side Dishes

Serve these crispy risotto balls alongside warm marinara sauce and fragrant pesto for dipping—both elevate the flavors wonderfully. Pair them with a fresh green salad with lemon vinaigrette, roasted vegetables, or even a light antipasto platter to round out your Italian-inspired meal.

Make Ahead and Storage

Storing Leftovers

Store any leftover arancini in an airtight container in the refrigerator for up to 3 days. Make sure they are completely cooled before storing to keep their texture intact.

Freezing

To freeze, place coated but uncooked arancini on a parchment-lined tray and freeze until solid, about 1-2 hours. Then transfer to a freezer-safe bag or container. They will keep well for up to 1 month. When ready to cook, add a few extra minutes to the air fry time and cook directly from frozen.

Reheating

Reheat leftover or frozen arancini in the air fryer at 350°F for about 5-7 minutes, turning halfway through, until heated through and crisp again. Avoid microwaving if you want to keep that perfect crunch!

Frequently Asked Questions:

Can I make these arancini without leftover risotto?

Absolutely! You can cook risotto fresh and chill it thoroughly before shaping the arancini. Just make sure the risotto is firm and cool so it holds together well.

What if I don’t have mozzarella string cheese?

No worries! Small cubes of fresh mozzarella work perfectly as a melty center inside your risotto balls.

Is air frying healthier than deep frying?

Yes, air frying uses significantly less oil, making these arancini lighter and less greasy, while still achieving a wonderfully crispy texture.

How do I get the coating to stick better?

Make sure to fully coat each arancini ball in the flour, then dip into the beaten eggs before coating with the panko and Pecorino mixture. This three-step process creates a sturdy crust that stays put during air frying.

Final Thoughts

These Crispy Air Fryer Cacio E Pepe Arancini are a delightful treat that brings together the comforting creaminess of risotto with a satisfyingly crunchy shell—plus that dreamy, gooey mozzarella center. Whether you're entertaining guests or simply craving a cozy snack, this recipe never disappoints. I hope you enjoy making and sharing these cheesy bites as much as I do. Buon appetito!