Creamy Cacio e Pepe Risotto

Preparation

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

Cooking the Risotto

1. 1In 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. 2Add 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. 3Pour in the white wine and stir until it is completely absorbed by the rice, about 2-3 minutes.
4. 4Begin 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. 5Continue 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. 1Remove the pot from the heat. Stir in the remaining 2 tablespoons of cold butter and 1 cup of grated Pecorino Romano cheese.
2. 2Add 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. 3Taste and season with salt if needed, keeping in mind that Pecorino Romano is quite salty.
4. 4Serve immediately in warm bowls, garnished with an extra sprinkle of Pecorino Romano and more black pepper.