Cacio e Pepe Arancini 

Cacio e Pepe Arancini is a homage to the famous sauce that marks out a great past dish. here it is a applied to those wonderful cooked rice calls that are served at top restaurants. Golden-fried risotto balls filled with black pepper and Pecorino Romano – what could be more tasty.

Serves 2

Time Summary

• Preparation time: 25 minutes

• Chilling time: 30 minutes

• Cooking time: 10 minutes

• Total time: ~1 hour 5 minutes

Equipment Needed

• Medium saucepan

• Wooden spoon or silicone spatula

• Fine grater (Microplane preferred)

• Mixing bowl

• Shallow bowls or plates (for breading)

• Small ice cream scoop or spoon

• Frying pan or small saucepan (for frying)

• Kitchen thermometer (recommended)

• Slotted spoon

• Paper towels

Ingredients

Risotto Base

• 120 g (⅔ cup) arborio or carnaroli rice

• 400 ml (1¾ cups) hot chicken or vegetable stock

• 20 g (1½ tbsp) unsalted butter

• 40 g (1½ oz) finely grated Pecorino Romano

• 1 tsp freshly cracked black pepper (adjust to taste)

• Salt, only if needed (Pecorino is salty)

Arancini Assembly

• 1 small egg

• ¼ cup all-purpose flour

• ½ cup fine breadcrumbs

• Neutral oil (sunflower or canola), for frying

 Preparation

1. Cook the risotto
   Melt butter in a saucepan over medium heat. Add rice and toast for 1 minute.
   Add hot stock gradually, stirring frequently, until rice is tender and creamy (about 15–18 minutes).

2. Finish cacio e pepe
   Remove from heat. Stir in Pecorino Romano and black pepper. Taste and adjust seasoning.

3. Cool the risotto
   Spread on a plate or tray and refrigerate for 30 minutes, until firm.

Forming & Cooking

1. Shape the arancini
   Beat the egg in a bowl.
   Scoop chilled risotto and form 6 arancini, about golf-ball size.

2. Bread
   Roll each ball in flour → beaten egg → breadcrumbs.

3. Fry
   Heat oil to 175°C / 350°F.
   Fry arancini in batches for 2–3 minutes, turning, until deeply golden to light brown.

4. Drain
   Remove with a slotted spoon and drain on paper towels.

 To Serve

Serve immediately while the centers are molten. Optional additions:

• Extra grated Pecorino

• Freshly cracked black pepper

• A light honey drizzle (nontraditional but excellent)

Nutritional Information (Approximate, Per Serving)

(2 servings total, 3 arancini each)

• Calories: ~480 kcal

• Protein: ~17 g

• Fat: ~24 g

  • Saturated fat: ~10 g

• Carbohydrates: ~45 g

  • Fiber: ~2 g

• Cholesterol: ~145 mg

• Sodium: ~680 mg

We also have a more conventional recipe version for arancini. I like the version that is based on butternut squash with flavours of sage and walnut.