Description
Crispy and cheesy Air Fryer Cacio E Pepe Arancini made from leftover risotto, stuffed with mozzarella, coated in a flavorful pecorino panko crust, and perfect for serving with marinara and pesto dips.
Ingredients
Scale
Main Ingredients
- 4 cups leftover cooked risotto
- 4 mozzarella string cheese sticks, each 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, for serving
- Store-bought or homemade pesto sauce, for serving
Instructions
- Shape Arancini: Using a 2-tablespoon cookie scoop, portion the leftover risotto into 24 equal balls on a parchment-lined baking sheet. Make an indent in the center of each ball, insert one piece of mozzarella into the indentation, then tightly pack risotto around the cheese until fully enclosed, forming a smooth ball.
- Prepare Coating Stations: In a shallow dish, mix the all-purpose flour and garlic powder (if using), seasoning with salt and freshly ground black pepper. In a second shallow dish, beat the eggs until blended. In a third shallow dish, combine panko bread crumbs with shredded Pecorino Romano, seasoning with black pepper.
- Coat Arancini: Working one at a time, dredge each risotto ball first in the seasoned flour, shaking off any excess. Next, dip into the beaten eggs, then coat thoroughly with the panko and Pecorino mixture.
- Air Fry Arancini: Lightly spray the air-fryer basket with olive oil cooking spray. Arrange half of the coated arancini in a single layer, ensuring they are not overcrowded. Spray the tops lightly with cooking spray. Cook at 400 degrees Fahrenheit for about 15 minutes, turning halfway through to ensure even browning. Repeat with the remaining balls.
- Serve: Transfer cooked arancini to a serving platter. Sprinkle with additional Pecorino Romano and freshly ground black pepper. Serve alongside marinara and pesto sauces for dipping.
Notes
- Use leftover risotto that is chilled and firm for best shaping results.
- If you prefer, substitute mozzarella string cheese with fresh mozzarella pearls cut into small cubes.
- To add extra flavor, you may mix finely chopped fresh herbs such as parsley or basil into the risotto before shaping.
- If you don’t have an air fryer, these arancini can be baked in an oven at 400°F for 20-25 minutes, turning halfway through.
- Make sure to spray cooking spray generously to get a crispy golden crust without deep frying.
- The garlic powder is optional but adds a nice mild flavor to the flour coating.
- Serve immediately for best texture and flavor as they are crispier fresh from the air fryer.
