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 (60 g) 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; Pesto sauce, for serving

There’s nothing quite like biting into perfectly golden arancini, and this Crispy Air Fryer Cacio E Pepe Arancini Recipe hits all the right notes — crunchy on the outside, molten cheese in the center, and that signature peppery, cheesy punch from Pecorino Romano. Seriously, it’s a game changer for your appetizer rotation.

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 first tried making these arancini with leftover risotto, and I was instantly hooked. The air fryer crisps them up beautifully without a ton of oil, and that melty mozzarella filling? Absolute bliss every time.

Crunchy yet gooey: The panko and Pecorino crust creates an irresistible crispy shell that locks in the creamy risotto and cheese inside.
Quick and easy: Using leftover risotto means less prep, and the air fryer does the heavy lifting for perfectly golden balls in about 15 minutes per batch.
Versatile pairing: Serve these with classic marinara or a vibrant pesto to suit whatever mood you're in.
Classic flavors, modern twist: The Cacio e Pepe influence adds a peppery, tangy pop that elevates traditional risotto balls to something special.

Ingredients & Why They Work

For this recipe, I like to use well-chilled leftover risotto because it holds together better when forming the balls. And when picking your cheese, fresh mozzarella string cheese sticks are perfect for that ooey-gooey center that makes every bite memorable.

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: Chilled risotto is easier to shape and holds its form well around the cheese.
Mozzarella string cheese sticks: Perfectly portioned for melting inside each arancini ball.
All-purpose flour: Helps the coating stick and creates a base layer for the crispy crust.
Garlic powder (optional): Adds a subtle hint of warmth and savory depth to the coating.
Kosher salt: For seasoning both the coating and risotto to bring out flavors.
Freshly ground black pepper: Essential for that sharp Cacio e Pepe peppery kick throughout.
Large eggs: Binds the coating ingredients together and helps the crust adhere.
Panko bread crumbs: The secret to super crunchy, airy texture on the outside.
Shredded Pecorino Romano: Adds authentic salty, tangy flavor and richness to the breading mixture.
Olive oil cooking spray: Ensures crisping without frying in lots of oil—perfect for the air fryer.
Marinara sauce: A classic tomato-based dipping sauce that complements the cheesy balls beautifully.
Pesto sauce: Brings a fresh, herbaceous contrast for dipping.

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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 things about this Crispy Air Fryer Cacio E Pepe Arancini Recipe is how much room there is to adapt it to your tastes or whatever you have on hand. Feel free to get creative with the fillings and coatings to make it truly your own!

Vegetarian Delight: I love swapping out the mozzarella for a mix of fresh ricotta and chopped basil for a creamier center. It’s just as gooey but offers a fresh herbaceous twist that’s delightful with the pecorino crust.
Spicy Kick: For those who like a little heat, adding a pinch of red pepper flakes either into the flour mixture or mixed in with the panko coating instantly elevates the flavor and makes the arancini excitingly spicy.
Herby Additions: Mixing finely chopped fresh parsley or oregano into the risotto before shaping adds a burst of fresh herb flavor. This simple tweak brightens the whole bite and complements the classic cacio e pepe notes beautifully.
Dairy-Free Option: If you’re avoiding dairy, try halving the mozzarella and adding a small cube of roasted bell pepper or marinated artichoke heart inside the center for a tangy surprise – still delicious and melty in its own way!
Seasonal Spin: In the fall, I enjoy folding in some roasted diced butternut squash or sweet potato into the risotto before shaping the balls, to add a touch of natural sweetness that pairs wonderfully with the cheese and pepper flavors.

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: Shape and Stuff the Risotto Balls

Start by taking your leftover cooked risotto — it should be well chilled so it's easier to handle. Using a 2-tablespoon cookie scoop, I portion out 24 even mounds onto a parchment-lined baking sheet. Now the fun part: create a little indent in the center of each mound to nestle a piece of mozzarella inside. Then gently but firmly mold the risotto around the cheese, making sure it’s completely encased. This is key to getting that warm, gooey center when these beauties cook up! Keep your hands slightly damp to prevent sticking, and work carefully so the cheese doesn’t peek out through gaps.

Step 2: Set Up Your Coating Stations

Next, get ready to coat your arancini in that irresistible pecorino-panko crust. I whisk together the flour, optional garlic powder, kosher salt, and freshly cracked black pepper in a shallow dish to season the base. In another dish, I beat the eggs until smooth and ready for dipping. Then, in the third dish, I combine the crunchy panko breadcrumbs with shredded Pecorino Romano and a pinch of black pepper. Having these stations lined up makes the coating process efficient and neat — a little assembly line magic!

Step 3: Coat Each Ball Thoroughly

One at a time, I roll each risotto ball gently in the seasoned flour, shaking off any extra so the coating isn’t clumpy. Then I dip it into the beaten eggs, making sure every nook is coated to help the panko stick perfectly. Finally, I roll the ball vigorously in the panko-pecorino mix, pressing lightly so that crunchy crust adheres well. This triple-step coating is what delivers that gorgeous crispy exterior contrasted with the tender inside!

Step 4: Air Fry to Crispy Perfection

Preheat your air fryer to 400°F (around 200°C). Lightly spray the basket with olive oil cooking spray to prevent sticking. Arrange half of the coated arancini in a single layer — don’t overcrowd, so they crisp beautifully. Give the tops a light spray of oil as well, which helps them brown evenly. Cook for about 15 minutes, turning the balls halfway through so every side gets that perfect golden crust. Repeat with the second batch. Keep an eye on them — your goal is a crunchy shell with no burnt spots.

Step 5: Serve Warm with Sauces and Cheese

Transfer your golden, crispy arancini to a platter and sprinkle generously with extra Pecorino Romano and freshly cracked black pepper for an extra flavor kick. The final touch? Serve these irresistible bites warm alongside marinara and pesto sauces for dipping. The contrast of tangy marinara and herby pesto makes each bite a delightful little party of classic Italian flavors!

Top Tip

These tips come from my hands-on kitchen adventures with this Crispy Air Fryer Cacio E Pepe Arancini Recipe. Following them will help you get those perfectly golden, crispy, and cheesy balls every time!

Chill Your Risotto: I found that using leftover risotto that's been well chilled makes it much easier to mold the arancini balls without them falling apart or sticking to your hands.
Seal the Cheese Well: Make sure to completely encase the mozzarella pieces inside the risotto, or you'll end up with cheesy leaks during air frying – which can get messy!
Coating is Key: Press the panko and Pecorino mixture firmly onto the arancini so the coating sticks well. This gives you that signature crisp exterior.
Don't Overcrowd the Air Fryer: Cooking too many at once lowers the heat and prevents that golden crunch. Air fry in batches for best results.

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

Sprinkle extra shredded Pecorino Romano and a dusting of freshly cracked black pepper on top of your arancini just before serving. A little fresh chopped parsley or basil can add a lovely pop of color and freshness. For an extra flavor boost, consider a light drizzle of high-quality olive oil or a pinch of red pepper flakes for heat.

Side Dishes

These flavorful arancini pair beautifully with simple side dishes like a crisp green salad dressed with lemon vinaigrette or roasted seasonal vegetables. For a heartier bite, serve alongside a bowl of warm tomato soup or creamy polenta. And of course, your favorite marinara and pesto sauces are perfect for dipping.

Make Ahead and Storage

Storing Leftovers

Store any leftover arancini in an airtight container in the refrigerator for up to 3 days. To keep the crust crispy, let them cool completely before refrigerating.

Freezing

You can freeze uncooked, coated arancini balls by placing them on a parchment-lined tray and freezing until solid. Then transfer them to a freezer-safe bag or container. They’ll keep well for up to 1 month. When ready, cook them straight from frozen, adding a few extra minutes to the air frying time.

Reheating

Reheat leftover cooked arancini in the air fryer at 350°F for 5–7 minutes until warmed through and crispy again. Avoid microwaving, as it softens the crust and changes the texture.

Frequently Asked Questions:

Can I use fresh mozzarella instead of string cheese?

Yes! Fresh mozzarella balls can work well too, but be sure to cut them into small pieces and fully encase them in the risotto to prevent leaking.

What if I don't have leftover risotto?

No worries! You can make risotto fresh, cool it completely, and chill it in the fridge before shaping into balls. Cold risotto holds together best.

Can I bake these instead of air frying?

Yes, you can bake arancini at 400°F for about 25–30 minutes, turning halfway. However, the air fryer tends to create a crispier texture with less oil.

How do I prevent arancini from falling apart?

Make sure your risotto is well chilled and compact the balls tightly around the cheese. Also, don’t skip the flour in the coating—it helps everything stick together during cooking.

Final Thoughts

Making this Crispy Air Fryer Cacio E Pepe Arancini Recipe has been such a rewarding experience—it’s like enjoying a little Italian trattoria right in your own kitchen. The combination of the crunchy, cheesy crust with that molten mozzarella center is pure comfort food magic. Whether you’re serving them as an appetizer for friends or a cozy snack, these arancini deliver every time. I hope you enjoy making and sharing them as much as I do!