Recipe Deck
HomeDiscoverRecipesDecks
Sign in
0
Creamy Cacio e Pepe Risotto - Image 1

Creamy Cacio e Pepe Risotto

Italian cuisine
0
Be the first to like this recipe

Creamy Cacio e Pepe Risotto

  1. Smoothies & Shakes

Prep: 15 min • Cook: 25 min. A luxurious risotto, swapping pasta for Arborio rice, infused with the classic Pecorino Romano and black pepper flavors of Cacio e Pepe. This dish achieves a similar creamy texture through careful starch release and finishing touches, offering a comforting and sophisticated take on a beloved Italian classic.

Preparation time
15 min
Cooking time
25 min
Total time
40 min
Servings
4
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

  • 1 1/2 cup arborio rice
  • 1 1/2 cup pecorino romano cheese(finely grated, plus more for serving)
  • 1 tbsp black pepper(freshly cracked, plus more for serving)
  • 5 cup chicken broth(hot)
  • 4 tbsp butter(unsalted)
  • 1 pc shallot(finely chopped)
  • 1/2 cup dry white wine
  • 1 tbsp olive oil
  • tsp salt(to taste; null)

Instructions

Preparation

  1. Heat the chicken broth in a small saucepan and keep it at a gentle simmer over low heat throughout the cooking process.
  2. Finely grate the Pecorino Romano cheese and crack the black pepper.

Cooking the Risotto

  1. In a large, heavy-bottomed pot or Dutch oven, melt 2 tablespoons of butter with the olive oil over medium heat. Add the chopped shallot and cook until softened and translucent, about 3-4 minutes.
  2. Add the Arborio rice to the pot and toast it for 2-3 minutes, stirring constantly, until the edges of the grains are translucent but the center is still opaque.
  3. Pour in the white wine and stir until it is completely absorbed by the rice, about 2-3 minutes.
  4. Begin adding the hot chicken broth, one ladleful (about ½ cup) at a time, stirring constantly. Wait until each ladleful is almost completely absorbed before adding the next.
  5. Continue this process for about 20-25 minutes, or until the rice is al dente – tender but still with a slight bite in the center. You may not need all of the broth or you might need a little more.

Finishing the Cacio e Pepe Risotto

  1. Remove the pot from the heat. Stir in the remaining 2 tablespoons of cold butter and 1 cup of grated Pecorino Romano cheese.
  2. Add the freshly cracked black pepper. Stir vigorously for 2-3 minutes to create a creamy, emulsified texture. If the risotto seems too thick, add a splash more hot broth.
  3. Taste and season with salt if needed, keeping in mind that Pecorino Romano is quite salty.
  4. Serve immediately in warm bowls, garnished with an extra sprinkle of Pecorino Romano and more black pepper.

Nutrition

Servings
4
Serving size (imperial)
12.3 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories650.5 kcal186.1 kcal2,602 kcal
Protein25.2 g7.2 g100.8 g
Fat30.8 g8.8 g123.2 g
Carbs60.1 g17.2 g240.4 g

Tips

  • Use hot broth; adding cold broth will cool down the risotto and disrupt the cooking process.
  • Stir constantly, especially when adding broth, to encourage starch release for creaminess.
  • Serve risotto immediately, as it loses its creamy consistency and becomes too thick if left to sit.

Community activity

Share your Cookback

Cookbacks

Loading cookbacks…

Comments

Loading comments…