Arancini Cacio E Pepe Recipe

Prepare the Risotto

In a large pot, heat the chicken broth and keep it warm over low heat. In another pot, add 2 tablespoons of olive oil and sauté the Arborio rice for 2-3 minutes until the rice is slightly translucent.

Cook the Rice

Gradually add the warm chicken broth to the rice, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue this process until the rice is al dente and creamy (about 18-20 minutes).

Add Cheese and Pepper

Once the rice is cooked, remove it from the heat and stir in the Pecorino Romano cheese and black pepper. Mix well and let it cool completely.

Form the Arancini

Once the risotto has cooled, take a small handful and flatten it in your palm. Place a small cube of fior di latte cheese in the center, then mold the rice around the cheese to form a ball. Repeat this process until all the rice is used.

Coat the Arancini

Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Roll each arancini ball in flour, dip in the egg, and then coat with breadcrumbs.

Fry the Arancini

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Fry the arancini in batches until golden brown and crispy, approximately 3-4 minutes. Remove and drain on paper towels.

Prepare the Sauce

In a saucepan, heat the olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned.

Add Tomatoes

Pour in the San Marzano tomatoes, breaking them up with a spoon. Season with salt and black pepper to taste. Let the sauce simmer for 15-20 minutes until thickened.

Finish with Basil

Stir in the fresh basil just before serving, allowing the flavors to meld together.