Description
These Air Fryer Cacio E Pepe Arancini are crispy, cheesy risotto balls with a gooey mozzarella center, perfectly seasoned with Pecorino Romano and black pepper. Air-fried to golden perfection, they make a delicious appetizer or snack served alongside marinara and pesto sauces.
Ingredients
Scale
Arancini
- 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
For Serving
- Store-bought or homemade marinara sauce
- Pesto sauce
Instructions
- Prepare Risotto Balls: Using a 2-tablespoon cookie scoop, portion the leftover risotto into 24 equal portions on a parchment-lined baking sheet. Make an indent in the center of each portion, place one piece of mozzarella inside, and carefully shape the risotto around the cheese to form tight, fully enclosed balls.
- Prepare Coatings: In a shallow dish, mix the flour and garlic powder (if using), seasoning well with kosher salt and freshly ground black pepper. In a second shallow dish, beat the eggs until blended. In a third shallow dish, combine the panko bread crumbs and shredded Pecorino Romano, seasoning with freshly ground black pepper.
- Coat Arancini Balls: One at a time, dredge each risotto ball in the seasoned flour, shaking off the excess. Dip them into the beaten eggs, then coat thoroughly with the panko and Pecorino mixture to form an even crust.
- Air Fry Arancini: Spray the basket of your air fryer generously with olive oil cooking spray. Arrange half the coated arancini balls in the basket in a single layer, then spray the tops with cooking spray. Cook at 400 degrees Fahrenheit, turning the balls halfway through, until golden brown and crisp, about 15 minutes. Repeat this process for the remaining balls.
- Serve: Transfer the cooked arancini to a platter. Sprinkle with additional Pecorino Romano and freshly ground black pepper. Serve warm with marinara and pesto sauces on the side.
Notes
- Use leftover risotto that is well-chilled and firm for easier shaping.
- If you don’t have mozzarella string cheese, small cubes of fresh mozzarella work well.
- Garlic powder is optional but enhances the flavor of the coating.
- Do not overcrowd the air fryer basket to ensure even cooking and crispiness.
- You can substitute panko with regular bread crumbs, though panko provides a lighter, crispier texture.
- For extra crispiness, spray arancini lightly again halfway through cooking.
Nutrition
- Serving Size: 1 arancini ball
- Calories: 110 kcal
- Sugar: 0.5 g
- Sodium: 180 mg
- Fat: 5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 35 mg
