Risotto Cacio E Pepe
Ingredients
- 1 cup Carolina® Arborio Medium Grain Rice
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tbsp minced shallots
- 1 tsp minced garlic
- 4 cups chicken or vegetable broth, heated
- 1/2 cup freshly grated pecorino Romano cheese
- 2 tsp coarsely ground black pepper
- chopped parsley, optional
Instructions
Make this creamy risotto for any weeknight meal.
Step 1
In a large heavy bottomed saucepan, heat butter and oil over medium heat. Add shallots and garlic and sauté until fragrant, about 1 minute.
Step 2
Add rice and sauté until all grains are coated and become slightly transparent. About 2 minutes.
Step 3
Add one cup of hot broth to pan and stir constantly until almost all the broth is absorbed. Continue to stir, adding hot broth ½ cup at a time, allowing it to absorb before adding additional broth.
Step 4
When the grains are “al dente” remove pot from heat and quickly stir in cheese and pepper. Continue to stir until cheese is well incorporated and mixture is creamy, adding a bit more hot broth if the risotto is too thick. Serve immediately topped with parsley, if desired.
Recipe Tips
Pecorino Romano is a sheep milk cheese and is traditional for this dish.
You can substitute Parmesan cheese for a milder flavor.
Al dente is when the rice grains are still a bit firm and chewy.
