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.
All About this Marvelous Dish
Risotto Cacio E Pepe is a treat for anyone who enjoys both risotto and pasta. This delectable recipe creates a beautiful marriage of textures and sensations by combining the creamy richness of risotto with the strong flavors of cacio e pepe.
Italian for “cheese and pepper,” cacio e pepe is a traditional Roman pasta dish praised for its delicacy and complexity of flavor. Pecorino Romano cheese, black pepper, and pasta are the only components that are typically used.
Imagine the same delectable flavor now permeating a creamy risotto made with Arborio rice. As a result, a posh meal called risotto cacio e pepe is created, elevating comfort food to a whole new level.
To prepare this delicious dish, start by translucently sautéing onions in butter or olive oil. The Arborio rice is then added, and it is stirred for a few minutes until it is just beginning to toast. The exciting part comes next: gently pouring hot broth to the rice while constantly swirling it so that it absorbs each addition.
When the rice is al dente, it’s time to add freshly ground black pepper and shredded Pecorino Romano cheese. Your taste buds will dance with ecstasy as you stir everything together until the cheese melts and the risotto becomes lusciously creamy.
To add an extra flavor boost, serve your Risotto Cacio E Pepe while it’s still hot and top with more black pepper and grated Pecorino Romano cheese. Get ready to enjoy a delectable fusion of two Italian favorites by donning your apron, gathering your supplies, and getting cooking. Happy eating!
