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Prep 1 hour
Total 1 hour 15 minutes

Cacio e Pepe Truffle Risotto Balls

with GarLips

Cacio e Pepe is one of my favorite dishes ever! So I combined it with risotto to make these fried balls. These are perfect as a party food or just a snack to enjoy at home.

Serves
US|Metric
ingredients
  • 1 Cup Risotto Rice
  • 3½ Cups Chicken Stock
  • 2 tbsps Cracked black pepper
  • ¼ Cup Dry white wine
  • 1 Cup Fresh Grated Parmigano-Reggiano
  • 1 Cup Truffle Pecorino
  • 1 tbsp Olive oil
  • 1 Cup All purpose flour (breading)
  • 2 Eggs (breading)

Breadcrumbs

  • 1 loaf of Italian Bread
  • Olive Oil

Cacio e Pepe Truffle Risotto Balls

with GarLips

Cacio e Pepe is one of my favorite dishes ever! So I combined it with risotto to make these fried balls. These are perfect as a party food or just a snack to enjoy at home.

Breadcrumbs

  1. Cut the loaf of Italian bread into cubes
  2. Throw on sheet pan and drizzle olive oil all over
  3. Heat in a 350 degree oven for about 25 minutes until they are golden brown and hard
  4. Throw cubes of bread into a food processor on high until you get fine bread crumbs

Now Let's DO this

  1. Heat the chicken stock in a separate pot. Do not boil just need to warm it up
  2. Add the 2 tbsps of black pepper into the stock. Let sit and set aside for at least 20 minutes
  3. Heat olive oil in pan on medium. Add the risotto to the pan and let it toast up
  4. Add in the ¼ Cup of white wine to the pan and stir
  5. Gradually add in the the black pepper chicken stock, make sure to stir until the liquid is cooked off and repeat until the 3½ Cups of stock is cooked off into the risotto
  6. Turn heat to low, cover with lid and let sit for about 10-15 minutes
  7. Stir in the cheese mixture and mix well.
  8. Use a ¼ Cup measuring cup to scoop out and measure the risotto balls for even size and even cooking. Roll into ball shape with the palm of your hands.
  9. OPTIONAL - cut cubes of the truffle pecorino to stuff inside the middle of the risotto balls
  10. Let the balls sit in the refrigerator for at least 1 hour to cool down, solidify and keep it's shape.
  11. Get your breading station ready! Flour - Beaten eggs - Breadcrumbs ( add & mix with salt, pepper and grated Parmigiano)
  12. Dip and roll the balls into the flour first, egg second and lastly the breadcrumb mixture.
  13. Air Fry for 20-25 minutes until it is golden & crispy brown! For oven, 20-25 minutes as well. If frying in a deep oil fryer, 10 minutes.
  14. Top with more fresh cracked black pepper and fresh grated Parmigiano & Pecorino