Air Fryer Cacio E Pepe Arancini Uses A Genius Ingredient Shortcut

Brooke Caison

Yields: 24

Prep Time: 10 mins

Total Time: 1 hour

Ingredients

  • 4 c.

    leftover cooked risotto

  • 4

    mozzarella string cheese sticks, each cut into 6 pieces crosswise

  • 1/2 c.

    (60 g.) all-purpose flour

  • 1 tsp.

    garlic powder (optional)

  • Kosher salt

  • Freshly ground black pepper

  • 2

    large eggs

  • 1 c.

    panko bread crumbs

  • 1/2 c.

    shredded Pecorino Romano, plus more for serving

  • Olive oil cooking spray

  • Store-bought or homemade marinara and pesto, for serving

Directions

  1. Using a 2-Tbsp. cookie scoop, scoop risotto into 24 portions and transfer to a parchment-lined baking sheet. Create an indent in center of each ball, place a piece of mozzarella in indentation, and form risotto around mozzarella, tightly packing into a ball and making sure risotto completely covers mozzarella.

  2. In a shallow dish, whisk flour and garlic powder (if using); season with salt and pepper. In another shallow dish, beat eggs to blend. In a third shallow dish, combine panko and Pecorino; season with pepper.

  3. Working one at a time, coat risotto balls in seasoned flour, shaking off excess. Dip into eggs, then into panko mixture.

  4. Coat an air-fryer basket with cooking spray. Arrange half of balls in basket; spray tops with cooking spray. Cook at 400°, turning halfway through, until golden brown, about 15 minutes.

  5. Transfer arancini to a platter. Top with Pecorino Romano; season with pepper. Serve with marinara and pesto alongside.

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