Cacio e Pepe Arancini with Pesto Mayo

Instructions

1. 1

   Warm the broth

   Warm the broth in a small pot and keep it over low heat.

2. 2

   Soften the shallot

   Heat the olive oil and 1 tablespoon butter in a medium saucepan. Add the shallot and cook over medium heat for about 3 minutes, until softened but not browned.

3. 3

   Toast the rice

   Stir in the rice and toast for 1 minute. Pour in the wine and cook until the pan is nearly dry.

4. 4

   Add the broth gradually

   Add about ½ cup of warm broth. Stir every so often, then add another ½ cup once most of the liquid has been absorbed. Continue until the rice is tender but still has a slight bite, 18 to 22 minutes. For arancini, the risotto needs to be quite thick — a spoon dragged across the bottom of the pan should leave the space open for a second before the rice settles back.

5. 5

   Season the risotto

   Take the pan off the heat. Stir in the remaining tablespoon of butter, ½ cup Pecorino, the black pepper, and crushed red pepper. Taste before adding salt, since Pecorino is already salty.

6. 6

   Chill the risotto

   Spread the risotto over a baking sheet or two large plates. Let it cool until it is no longer steaming, then cover and refrigerate for at least 4 hours, preferably overnight.

7. 7

   Make the pesto mayo

   Mix the mayonnaise, pesto, lemon juice, and garlic. Add a teaspoon of water, then a little more if needed, until it's loose enough for dipping but not runny. Cover and refrigerate.

8. 8

   Shape the arancini

   Scrape the cold risotto into a bowl and mix in the remaining ¼ cup Pecorino. Divide it into 8 portions, using a packed ⅓ cup for each one. With damp hands, squeeze each portion firmly and shape it into a short oval about 2½ inches long. If the rice is unusually soft and won't hold together, mix in 2 tablespoons of panko and try again.

9. 9

   Freeze briefly

   Freeze the shaped arancini for 20 minutes. They should feel firm, but they do not need to freeze solid.

10. 10

    Set up the breading station

    Put the flour in one shallow bowl. Beat the eggs with the water in another. Mix the panko and salt in a third.

11. 11

    Bread the arancini

    Coat one arancino in flour and shake off the excess. Dip it in the egg, then press it into the panko, making sure the ends and sides are completely covered. For a thicker, rougher crust, dip it in the egg and panko once more without adding another layer of flour. Repeat with the remaining pieces.

12. 12

    Chill the breaded arancini

    Refrigerate the breaded arancini for 20 to 30 minutes. This gives the coating time to settle and makes it less likely to come loose in the oil.

13. 13

    Heat the oil and test-fry

    Pour about 3 inches of oil into a deep, heavy pot, leaving plenty of room at the top, and heat it to 350°F. Fry one arancino first, lowering it into the oil carefully and cooking for 4 to 5 minutes, turning it once or twice — the outside should brown gradually rather than becoming dark within the first minute. Cut the test piece open; the center should be hot and soft. If the crust browned before the middle heated through, lower the oil to about 340°F.

14. 14

    Fry the rest

    Fry the remaining arancini two or three at a time, letting the oil return to 350°F before adding the next batch. Move the finished arancini to a wire rack rather than paper towels, which keeps the bottoms from getting soft.

15. 15

    Finish and serve

    Grate Pecorino over the arancini while they are still hot, followed by a little black pepper. Spoon the pesto mayo into a small bowl and scatter a few crushed red pepper flakes over the top. Serve the arancini right away.