📖 Instructions

1. **Cook the Risotto:** In a medium saucepan, heat the olive oil over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5 minutes. Don't let it brown!
2. Add the Arborio rice to the saucepan and toast for 2-3 minutes, stirring constantly, until the rice is slightly translucent around the edges. This toasting step is key for developing the risotto's signature creamy texture.
3. Pour in the white wine (if using) and let it simmer until it's almost completely absorbed by the rice, stirring constantly. This usually takes about 2-3 minutes. The aroma at this point is just heavenly!
4. Begin adding the warm chicken or vegetable broth, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue this process for about 20-25 minutes, or until the rice is creamy and al dente. Be patient; this is a labor of love!
5. Remove the risotto from the heat and stir in the grated Pecorino Romano cheese and freshly ground black pepper. The cheese should melt into the risotto, creating a luscious sauce. Taste and adjust the seasoning as needed. Don't be shy with the pepper!
6. Spread the risotto evenly on a baking sheet lined with parchment paper. This will help it cool quickly and evenly. Cover with plastic wrap, pressing it directly onto the surface of the risotto to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until the risotto is firm.
7. **Assemble the Arancini:** In three separate shallow dishes, place the flour, beaten eggs, and breadcrumbs. Season the flour and breadcrumbs with a pinch of salt and pepper. This adds another layer of flavor to the arancini.
8. Take a spoonful of the chilled risotto and shape it into a ball, about 1.5-2 inches in diameter. You can use slightly wet hands to prevent the risotto from sticking.
9. Make a small indentation in the center of each rice ball and place a small cube of mozzarella cheese inside. Close the rice around the cheese, reshaping it into a ball. Make sure the mozzarella is completely sealed inside to prevent it from leaking out during frying.
10. Dip each rice ball in the flour, then the beaten eggs, and finally the breadcrumbs, ensuring it's fully coated at each step. This triple coating is what gives the arancini their amazing crispy texture.
11. **Fry the Arancini:** Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Use a thermometer to ensure the oil is at the right temperature; this is crucial for achieving a crispy exterior without overcooking the inside.
12. Carefully lower the arancini into the hot oil, a few at a time, and fry for about 3-4 minutes per side, or until they are golden brown and heated through. Avoid overcrowding the pot, as this will lower the oil temperature and result in soggy arancini.
13. Remove the arancini from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain any excess oil. This will help them stay crispy.
14. **Serve:** Serve the Cacio e Pepe Arancini immediately while they are still warm and crispy. Garnish with extra grated Pecorino Romano cheese and a sprinkle of freshly ground black pepper. For an extra touch, serve with a side of marinara sauce for dipping. Bon appétit!