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; Store-bought or homemade pesto sauce

If you love bold flavors wrapped in crispy, golden bites, this Crispy Air Fryer Cacio E Pepe Arancini Recipe is going to blow you away. Imagine cheesy, peppery risotto balls cooked to perfection using an air fryer—quick, tasty, and healthier than deep-fried versions. Let me walk you through how to make these irresistible snacks!

A round black plate filled with about twenty golden brown fried balls covered with white grated cheese scattered on top, two of the balls are open to show creamy white centers with soft texture inside, and a small white bowl filled with thick bright red sauce is placed near the top right edge of the plate with a bit of grated cheese on the sauce surface, all placed 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 can’t get enough of these arancini—the way that crunchy outer crust gives way to melty mozzarella and peppery risotto inside is just magic. Making them in the air fryer is a game-changer, giving you all the crispiness with less oil and fuss.

Deliciously Crispy: The air fryer crisps them up without greasy mess or deep-frying.
Flavor-Packed: Classic Roman cacio e pepe flavors shine through with freshly cracked black pepper and sharp Pecorino cheese.
Waste-Not Wonder: Perfect way to transform leftover risotto into a crowd-pleasing appetizer.
Quick & Easy: Prep in 10 minutes, then let the air fryer do the heavy lifting for 15 minutes per batch.

Ingredients & Why They Work

Most of what you need might already be in your fridge or pantry—especially if you have leftover risotto hanging around. Here’s why these particular ingredients help make this Crispy Air Fryer Cacio E Pepe Arancini Recipe so special.

Flat lay of cooked risotto in a simple white ceramic bowl, several mozzarella string cheese sticks cut into pieces arranged neatly on a white plate, a small white bowl of all-purpose flour, whole uncracked brown eggs, a small white bowl filled with panko bread crumbs mixed with shredded Pecorino Romano, a small white bowl of finely grated Pecorino Romano, a small white bowl containing freshly ground black pepper, a small white bowl with kosher salt, a few sprigs of fresh basil leaves for pesto garnish, a small white bowl with bright red marinara sauce, all placed 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: Firm and chilled risotto shapes nicely and brings all that creamy, cheesy flavor to the party.
Mozzarella string cheese sticks: Cutting these into bite-sized pieces hides gooey cheese treasures inside each arancino.
All-purpose flour: Creates the first binding layer, helping the coatings stick perfectly.
Garlic powder (optional): Adds a subtle savory note to the flour mixture—totally optional but delicious!
Kosher salt: Essential for seasoning every layer just right.
Freshly ground black pepper: The star of the cacio e pepe flavor, giving a sharp peppery kick throughout.
Large eggs: Acts as the glue to hold the panko and cheese crust firmly on the arancini.
Panko bread crumbs: Provides the classic airy crunch that makes arancini irresistible.
Shredded Pecorino Romano: Brings authentic salty tang and depth—plus it helps crisp up the coating beautifully.
Olive oil cooking spray: A light spritz helps achieve that golden, crispy finish in the air fryer without drowning the arancini in oil.
Marinara and pesto sauces: Perfect dippers that complement the cheesy, peppery risotto with fresh, vibrant flavors.

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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 easy it is to make it your own. Whether you want to tweak the cheese filling, adjust the seasoning, or swap out sides, these delightful bites invite creativity without sacrificing that crispy, gooey magic.

Cheese Variations: I love swapping the mozzarella for creamy burrata or sharp provolone for a different flavor punch. Sometimes adding a little fresh basil inside amps up the freshness perfectly.
Spicy Kick: When I’m craving a bit of heat, sprinkling some crushed red pepper flakes into the panko mixture never disappoints—it adds a lovely gentle warmth to the bite.
Gluten-Free Option: For a gluten-free twist, I’ve tried using gluten-free panko and flour substitutes, which works great and keeps the arancini just as crispy.
Herb Boost: Mixing chopped fresh parsley or oregano into the risotto or coating layers adds an irresistible herby aroma and flavor that pairs wonderfully with the black pepper.
Serving Ideas: Beyond marinara and pesto, a drizzle of truffle oil or a side of spicy arrabbiata sauce can take these to the next level for entertaining guests.

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

Two round golden brown fried balls with a crispy texture are placed on a white plate with delicate gold designs along the edges. One ball is whole, and the other is open, showing a soft, creamy light yellow interior with small rice pieces. There is white grated cheese sprinkled on top of both balls and scattered around on the plate, along with some black pepper flakes. A silver fork lies beside the balls on the plate, which is set on a white marbled surface. The light is soft and natural, highlighting the crunchy texture and creamy filling. photo taken with an iphone --ar 2:3 --v 7

Step 1: Shape Your Perfect Risotto Balls

Start by scooping 2 tablespoons of your leftover risotto into a parchment-lined baking sheet in 24 even portions. I find using a cookie scoop makes this quick and keeps the balls uniform. Then, make a little well in the center of each portion and place a piece of mozzarella inside. Now, gently mold the risotto around the cheese, packing it tightly so the mozzarella is fully sealed within. Firm, chilled risotto works best here because it holds shape without falling apart.

Step 2: Prep the Coating Stations

In three shallow dishes, prep the layers that will give the arancini their gorgeous crust. First, combine the flour with garlic powder (if you're using it), salt, and a generous amount of freshly ground black pepper — this peppery kick is essential. In the second dish, beat the eggs until smooth. And in the third, toss together the panko breadcrumbs and shredded Pecorino Romano cheese, seasoning with more black pepper. This cheesy, crunchy combo is the secret to that crave-worthy texture.

Step 3: Coat Each Ball Thoroughly

One at a time, roll each risotto ball first in the seasoned flour mixture, shaking off any excess to avoid clumps. Next, dip it into the beaten eggs, making sure it’s completely coated, and then dredge it in the panko-Pecorino mix. Press gently so the coating adheres well — this triple-layer method creates that irresistible golden crust and helps keep the mozzarella snug inside during cooking.

Step 4: Air Fry to Golden Perfection

Lightly spritz your air fryer basket with olive oil cooking spray to prevent sticking. Place half of the coated arancini balls in a single layer — give them enough room so they crisp up evenly. Spray the tops lightly with cooking spray too; this little step is key for that beautiful golden color. Set your air fryer to 400°F and cook for about 15 minutes, turning the balls halfway through. You’ll know they’re ready when they’re golden brown and irresistibly crispy. Repeat with the remaining arancini.

Step 5: Serve Warm with Flavorful Dips

Once out of the air fryer, arrange the arancini on a platter and sprinkle with extra Pecorino Romano and freshly ground black pepper for an elegant finish. Serve immediately alongside your favorite marinara and pesto dips. These warm, cheesy bites are at their best when crispy on the outside and meltingly gooey inside — perfect for sharing or savoring as a decadent snack.

Top Tip

Mastering the Crispy Air Fryer Cacio E Pepe Arancini Recipe is all about a few simple tricks that ensure that perfect golden crisp outside with a melty, cheesy center. These tips will help you get that ideal texture and flavor every time!

Use Firm, Chilled Risotto: I found that using leftover risotto that’s been chilled and set overnight makes shaping your arancini so much easier and prevents them from falling apart during cooking.
Seal the Cheese Well: >Make sure you pack the risotto tightly around the mozzarella piece. This way, the cheese stays gooey inside without leaking out and causing a mess.
Spray with Olive Oil: Lightly misting the arancini with olive oil cooking spray before air frying creates that irresistible golden crust without deep frying.
Coating Layers Matter: Don’t skimp on the flour, egg, and panko coating layers — thorough coverage prevents the cheese from escaping and helps the crust crisp to perfection.

How to Serve Crispy Air Fryer Cacio E Pepe Arancini Recipe

A dark green baking tray filled with 25 small round balls arranged in a 5x5 grid, each ball covered with a light beige crumb coating, placed on white parchment paper with faint grid lines. The balls have a rough texture from the crumbs and look ready to be baked. The tray is on a white marbled surface, and the light is even, showing off the shape and texture clearly. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Sprinkle extra shredded Pecorino Romano right on top of your freshly cooked arancini to amp up that savory, salty punch. A little crack of freshly ground black pepper adds just the right spicy note needed to highlight the “pepe” (pepper) in this classic Italian flavor profile. For a fresh touch, you can also garnish with finely chopped parsley or basil to brighten each bite.

Side Dishes

These crispy risotto balls shine as an appetizer but are also fantastic alongside a fresh green salad or a bowl of minestrone soup to keep things light yet satisfying. Serve them with small bowls of marinara sauce and pesto for dipping — the tangy tomato notes and herbaceous pesto complement the rich, cheesy arancini beautifully.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers — though that’s rare! — place cooled arancini in an airtight container and store in the refrigerator for up to 3 days. To keep their crispiness, it’s best to reheat them properly (see below).

Freezing

You can freeze these arancini before air frying for easy snacks later! Freeze on a parchment-lined baking sheet until solid, then transfer to a freezer-safe bag or container. They can be frozen for up to 1 month. When ready, air fry straight from frozen — just add a few extra minutes to the cooking time.

Reheating

To keep that perfect crispy outside, reheat leftover arancini in the air fryer at 400 degrees Fahrenheit for about 5 to 7 minutes. Avoid microwaving as it tends to make them soggy. Serve warm with your favorite dipping sauces.

Frequently Asked Questions:

Can I use freshly made risotto for this recipe?

While freshly made risotto works, it’s best to let it cool and firm up in the fridge first. Warm or loose risotto is harder to shape into balls and may fall apart during cooking.

What if I don’t have an air fryer?

No air fryer? No problem! You can bake the coated arancini on a greased baking sheet in a preheated oven at 400 degrees Fahrenheit for 20-25 minutes or until golden and crispy, turning halfway through.

Can I substitute mozzarella string cheese with another cheese?

Yes, you can use small mozzarella balls (bocconcini) as a substitute. Just make sure to enclose them fully within the risotto to avoid leaks while cooking.

How long does it take to air fry these arancini?

Air frying takes about 15 minutes total, cooked in two batches at 400 degrees Fahrenheit, turning halfway through to ensure an even golden crust.

Final Thoughts

These Crispy Air Fryer Cacio E Pepe Arancini are such a joyful way to reinvent leftover risotto—you get crispy, cheesy bites filled with bold peppery flavor, all without the mess and heaviness of deep frying. Whether you're serving them at a casual gathering or craving a comforting snack, they’ll never disappoint. Give this recipe a try and watch your friends and family fall in love at first bite!