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, each cut into 6 pieces crosswise; 1/2 cup all-purpose flour (60 g); 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; Store-bought or homemade pesto sauce

Imagine biting into a golden, crispy risotto ball bursting with melty mozzarella and savory Pecorino Romano, all seasoned with a peppery kick. That’s exactly what you get in this Crispy Air Fryer Cacio E Pepe Arancini Recipe—a crunchy, cheesy Italian treat you can whip up right at home!

A black plate holds many small golden brown fried balls sprinkled with white shredded cheese and some black pepper on top. Two of the balls are broken open to show a creamy white inside. A small white bowl near the top center of the plate is filled with chunky red tomato sauce, with a few pieces of shredded cheese on its surface. The plate sits 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

I have to admit, these arancini hold a special place in my heart—especially when I want a fun way to reinvent leftover risotto. They’re way easier to make than you’d think, and air frying them gives the perfect crunch without the mess of deep frying.

Comforting Crispy Crunch: Each arancini is golden and crunchy outside, with a tender, cheesy center that’s simply irresistible.
Quick & Easy Prep: The air fryer speeds up cooking time and keeps the kitchen clean compared to traditional frying methods.
Use Up Leftovers: Transform leftover risotto into a delicious new snack, reducing food waste in the best way.
Flavor Packed: The classic pairing of tangy Pecorino Romano and freshly cracked black pepper gives these bites an authentic Italian flair.

Ingredients & Why They Work

Most of the magic happens with simple, everyday ingredients you likely have on hand, plus some essentials that bring big flavor and texture. The key is starting with cold, leftover risotto so the balls hold together well and crisp up wonderfully in the air fryer.

Flat lay of leftover cooked risotto scooped into balls, several pieces of mozzarella string cheese sticks cut crosswise, a small bowl of all-purpose flour, a small bowl of garlic powder, a small mound of kosher salt, a small pile of freshly ground black pepper, two large whole uncracked eggs, a small bowl of panko bread crumbs, a small bowl of shredded Pecorino Romano, a small white ceramic bowl with olive oil cooking spray mist, a small white ceramic bowl of homemade marinara sauce, a small white ceramic bowl of fresh green pesto sauce, all arranged with perfect symmetry 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: This is the base—using cold risotto makes it easier to shape the balls firmly around the cheese.
Mozzarella string cheese sticks: These melt beautifully inside, creating that gooey cheese center everyone loves.
All-purpose flour: Helps to create a first coating layer for crispiness and keeps the egg and panko stuck on.
Garlic powder (optional): Adds a subtle savory note to the flour mixture, boosting the flavor profile without overpowering.
Kosher salt: For seasoning the flour and bringing out the natural flavors of the ingredients.
Freshly ground black pepper: Essential for that signature "pepe" punch in the cacio e pepe style.
Large eggs: These create a binding layer so the breading sticks perfectly to each arancini ball.
Panko bread crumbs: Provide an extra-crispy, crunchy exterior when air fried.
Shredded Pecorino Romano: Added to the panko for that salty, tangy Italian cheese flavor that defines cacio e pepe.
Olive oil cooking spray: Keeps the arancini from sticking in the air fryer while helping achieve an even golden crust.
Marinara and pesto sauces: Serve as tasty dipping companions that bring freshness and acidity to balance the richness.

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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 parts about this Crispy Air Fryer Cacio E Pepe Arancini Recipe is how easily it adapts to your tastes and pantry staples. Feel free to get creative with fillings and seasonings to make these risotto balls truly your own!

Vegetarian variation: I've kept this recipe vegetarian by using Pecorino Romano and gooey mozzarella, but if you want to add a bit of meatiness, small bits of crispy pancetta or prosciutto folded inside the risotto balls before breading add a lovely salty punch.
Spicy twist: When I’m craving a little heat, I add crushed red pepper flakes into the panko and Pecorino mixture. It gives these crispy bites a subtle kick without overpowering the classic Cacio e Pepe flavors.
Gluten-free option: For those avoiding gluten, swap the all-purpose flour and panko breadcrumbs with gluten-free flour and gluten-free panko. I did this once for a friend, and the texture was just as satisfyingly crispy.
Seasonal additions: In the fall, I love stirring finely chopped fresh sage or rosemary into the risotto before shaping. Herbs add a fragrant earthy note that pairs beautifully with the cheesy filling.

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

Two round golden brown fried balls are placed on a white plate with a vintage gold pattern along the edge. One ball is whole, showing a crispy, rough texture on the outside. The other ball is broken open, revealing a soft, creamy white rice and cheese filling inside. Both balls are sprinkled with fine white grated cheese, and some black pepper is scattered on the plate. A silver fork rests on the plate, positioned near the balls. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Shaping the Perfect Risotto Balls

Start by scooping the leftover cooled risotto into 24 equal portions using a 2-tablespoon cookie scoop—it’s a foolproof way to get perfectly sized arancini. Transfer them to a parchment-lined baking sheet. Using your fingers, gently create a little hollow in the center of each ball. Nestle a piece of mozzarella string cheese inside, then carefully mold the risotto around it, packing everything tightly so the cheese is completely enclosed. This sealing helps the mozzarella stay gooey inside without oozing out during cooking.

Step 2: Setting Up Your Breading Stations

Prepare three shallow dishes for the coating process. In the first, whisk together the all-purpose flour, garlic powder (if you’re using it), and a pinch of kosher salt and freshly ground black pepper. The flour helps the egg wash adhere better. In the second dish, beat two large eggs until smooth and fully blended. In the third, combine the panko breadcrumbs with shredded Pecorino Romano and a good crack of black pepper. This mixture adds that essential crunchy, cheesy crust.

Step 3: Coating Each Ball for Maximum Crunch

Working with one risotto ball at a time, roll it first in the seasoned flour and tap off any excess. Then dip it into the beaten eggs, making sure it’s fully coated. Finally, roll the ball thoroughly in the panko and Pecorino mixture, pressing gently so the coating sticks well all around. This triple coating is key to achieving that irresistible crispy crust once air fried.

Step 4: Air Frying to Golden Perfection

Spray your air fryer basket lightly with olive oil cooking spray to prevent sticking. Arrange half of the coated arancini balls in the basket, making sure they have space and aren’t touching for even cooking. Give the tops a quick spray of oil, which helps them crisp up beautifully. Cook at 400°F for about 15 minutes, flipping the balls halfway through so they brown evenly on all sides. The sound of sizzling and the deep golden color are delightful cues that they’re ready. Repeat with the second batch, following the same process.

Step 5: Serve Warm with Dipping Sauces

Transfer your crispy arancini to a serving platter immediately after air frying. Sprinkle a little extra shredded Pecorino Romano and freshly ground black pepper over the top to intensify those classic Cacio e Pepe flavors. Serve these savory bites warm alongside your favorite marinara and pesto sauces for dipping. Trust me, the combo of crunchy exterior, melty mozzarella core, and tangy sauces is downright addictive!

Top Tip

These tips will help you master the art of making Crispy Air Fryer Cacio E Pepe Arancini Recipe with perfectly gooey centers and a crunchy exterior every single time.

Use Cold Risotto: Making sure your leftover risotto is cold helps it firm up, making it much easier to shape into neat balls that won’t fall apart in the air fryer.
Seal the Cheese Well: I learned the hard way that fully enclosing the mozzarella inside the risotto is key—if there are gaps, the cheese can ooze out and make a mess.
Spray Liberally With Olive Oil: A light spray of olive oil on the air fryer basket and tops of the arancini promotes even browning and gives you that irresistible crispy crust.
Don't Overcrowd the Basket: Leaving space between each arancini ensures proper air circulation, crisping each ball evenly without steaming.

How to Serve Crispy Air Fryer Cacio E Pepe Arancini Recipe

The image shows a black baking tray lined with white parchment paper placed on a white marbled surface. On the parchment paper, there are 24 evenly spaced round balls arranged in four rows of six. Each ball is covered in a light beige crumb coating, giving them a rough texture. The balls are uniform in size and shape, with the crumb layer looking dry and slightly coarse. The scene is lit clearly, showing all details of the crumb texture and the neat grid-like arrangement on the tray. photo taken with an iphone --ar 2:3 --v 7

Garnishes

For an extra touch of freshness and flavor, sprinkle your arancini with a bit more shredded Pecorino Romano and a crack of freshly ground black pepper right before serving. A few torn basil leaves or a light drizzle of pesto over the top can elevate the presentation beautifully.

Side Dishes

These golden, cheesy bites pair wonderfully with classic Italian sides like a crisp green salad with lemon vinaigrette, roasted vegetables, or grilled asparagus. For dipping, keep it traditional with marinara and pesto sauces to complement the cacio e pepe flavors in the arancini.

Make Ahead and Storage

Storing Leftovers

Store any leftover arancini in an airtight container in the refrigerator for up to 3 days. This helps retain their texture, though they are best enjoyed fresh for optimal crispness.

Freezing

To freeze, place the coated but un-cooked arancini on a parchment-lined tray and freeze until solid. Then transfer to a freezer-safe bag or container. They can be frozen for up to 1 month. When ready to cook, air fry at 400 degrees Fahrenheit for about 18-20 minutes, turning halfway through, until golden and heated through.

Reheating

Reheat leftover arancini in the air fryer at 375 degrees Fahrenheit for about 5-7 minutes until warmed through and crispy again. Avoid microwaving, as this can make the crust soggy.

Frequently Asked Questions:

Can I make these arancini without an air fryer?

Absolutely! If you don’t have an air fryer, you can deep-fry the arancini in vegetable oil heated to 350°F. Fry until golden brown all over, about 3-4 minutes, then drain on paper towels.

What type of risotto works best for this recipe?

Leftover cooked risotto that has been chilled overnight yields the best results, as it firms up and is easier to shape. Freshly made risotto tends to be too soft and sticky to form tight balls.

Can I make these gluten-free?

Yes! Simply substitute the all-purpose flour and panko bread crumbs with gluten-free alternatives to keep this recipe friendly for gluten-sensitive diets.

How do I prevent the cheese from leaking out during cooking?

Make sure to fully encase the mozzarella inside the risotto ball, sealing it tightly all around. Handling the risotto gently but firmly while forming the balls helps keep the cheese contained.

Final Thoughts

These Crispy Air Fryer Cacio E Pepe Arancini are truly a labor of love that rewards you with irresistible crispy-on-the-outside, melty-on-the-inside bites of cheesy goodness. Whether you’re entertaining guests or craving a cozy snack, they’re sure to impress and satisfy. I hope these tips and serving ideas inspire you to enjoy this classic Italian treat in a fresh, fun way—happy cooking!