Cacio e Pepe arancini on top of truffle mayo finished off with grated pecorino romano

Make it A Valentines to Remember with Cacio e Pepe Arancini

Name: Make it A Valentines to Remember with Cacio e Pepe Arancini
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Cuisine: Italian
Ingredients: 2 tbsp extra virgin olive oil; 1 pc shallot, very finely, pounded to a paste; 1/2 cup less 2 tbs dry white wine; 350 gram risotto rice; 8 1/2 cups water; 3 1/2 tbsp butter; 2 tbsp freshly ground black pepper; 1 1/4 cup Pecorino Romano, grated; 1 pc egg; 1/2 cup Lady's Choice Real Mayonnaise; 1 - 2 tbsp truffle oil; 1 tsp Truffle salt; to taste freshly ground black pepper; 100 gram mozzarella, cut into ½ cubes; 1/4 cup all-purpose flour; 2 pcs eggs, beaten; 1/4 cup breadcrumbs; oil for frying

Skip the fancy restaurants and make your valentine a dinner to remember with these cacio e pepe arancini. Cacio e pepe is a classic Italian pasta dish made with the simplest of ingredients including pecorino romano and freshly ground black pepper. Arancini is also an Italian dish made from creamy risotto that’s breaded and deep fried.

This recipe takes a page from both and creates arancini that’s rich with the flavors of cacio e pepe, a match made in heaven just like you and your valentine. We take this to the next level with a homemade truffle mayo that’s made extra creamy and delicious with Lady’s Choice Real Mayonnaise. This dish calls for a few special ingredients like risotto and truffle oil and takes a few hours to make with cooling time but it’s all worth it. One bite of these your date will be begging for your hand and more cacio e pepe arancini this Valentines day!

Tips

Add lemon zest into your risotto for an extra layer of flavor.

50 min.
2 People
Medium

Ingredients

Cacio e Pepe Risotto Ingredients:

2 tbsp extra virgin olive oil
1 pc shallot, very finely, pounded to a paste
1/2 cup less 2 tbs dry white wine
350 gram risotto rice
8 1/2 cups water
3 1/2 tbsp butter
2 tbsp freshly ground black pepper
1 1/4 cup Pecorino Romano, grated
1 pc egg

Truffle Mayo Ingredients:

1/2 cup Lady's Choice Real Mayonnaise
1 - 2 tbsp truffle oil
1 tsp Truffle salt
to taste freshly ground black pepper

Arancini Ingredients:

100 gram mozzarella, cut into ½ cubes
1/4 cup all-purpose flour
2 pcs eggs, beaten
1/4 cup breadcrumbs
oil for frying

Cooking Method

Make the Cacio e Pepe Risotto:

Heat a pan over low heat and add the olive oil followed by the shallot paste. Gently sauté for 10 minutes.
In a medium saucepan, bring 8 ½ cups of water into a simmer. This will be the stock for the risotto.
In the pan with shallots, add white wine and leave it to cook for 3-4 minutes before adding the rice. Stir for a few minutes to coat the rice with the white wine mixture.
Once the rice turns opaque, start adding your stock water to the pan one ladle at a time. Stir frequently, every 30 seconds or so, and keep adding water until the risotto rice is cooked al dente. This will take around 15 to 20 minutes. Don’t overmix and overcook into a gooey mess. You’ll know your risotto is cooked just right when you run your spoon over it and it slowly flows back to fill the space.
Remove the pan from the heat and add the butter, pepper, and Pecorino Romano. Stir, taste, and adjust the seasoning if necessary. Allow it to cool and mix in an egg.
Get a baking sheet that fits your refrigerator and spread risotto in an even layer. Press some plastic wrap on top and let it cool in the fridge for a few hours. If you’re pressed for time, keeping it in the freezer will help it cool fast. Just don’t forget about it or you’ll have frozen cacio e pepe risotto.

Make the Truffle Mayo:

While the cacio e pepe risotto is cooling, prepare the truffle mayo. In a small bowl, add Lady’s Choice Real Mayonnaise.
Slowly drizzle the truffle oil, one tablespoon at a time into the bowl as you whisk vigorously to incorporate.
Add truffle salt and black pepper. Mix well.
Taste and adjust the seasoning to suit your liking.

Make the Cacio e Pepe Arancini:

Get some rice and make a disc in your hand. Place a cube of mozzarella in the middle and create a ball with the cheese inside. Make sure that the rice covers the mozzarella so it doesn’t ooze out while frying.
Roll the shaped cacio e pepe arancini in flour, then dip in the egg mixture, before finally coating in breadcrumbs. Set this aside and repeat the process until all the rice is used up.
Heat oil in a deep pot until hot. Add the arancini and turn often to brown the sides equally. Cook for about 3-4 minutes for a gooey and cheesy center. Set aside on a paper towel to drain excess oil.
To serve, scoop a dollop of your truffle mayo and place one ball on top. Repeat this for all cacio e pepe arancini and top with freshly grated pecorino romano.

With a little bit of extra effort, you can make Valentine's Day extra special and romantic with these delicious cacio e pepe arancini. Make it for dinner and serve it with a glass of wine or two and you’ll have your valentine swooning over this special dish. Who knows, it may become a yearly tradition.