Creamy Lemongrass Cacio e Pepe Risotto
Creamy Lemongrass Cacio e Pepe Risotto
Classic DishCacio e Pepe
Prep: 10 min • Cook: 30 min. This innovative dish merges the timeless Italian classic, Cacio e Pepe, with the aromatic essence of lemongrass and the comforting creaminess of Arborio rice, creating a unique fusion risotto experience.
- Preparation time
- 10 min
- Cooking time
- 30 min
- Total time
- 40 min
- Servings
- 4
Instructions
Risotto Preparation
- 1Sauté shallots in olive oil and butter in a large saucepan over medium heat until softened, about 3 minutes.
- 2Add arborio rice and toast for 1-2 minutes, stirring constantly, until the edges become translucent.
- 3Pour in about 1 cup of warm vegetable broth, add the bruised lemongrass stalks, and stir until absorbed.
- 4Continue adding broth, one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Add the black pepper with the first ladle of broth.
- 5Cook for about 20-25 minutes, or until the rice is creamy and al dente. Remove and discard the lemongrass stalks.
Finishing
- 1Remove the risotto from heat. Stir in the grated pecorino romano cheese until melted and creamy.
- 2Season with salt to taste. If the risotto is too thick, add a little more warm broth or a splash of water until the desired consistency is reached.
Nutrition Information
- Calories
- 551 kcal
- Protein
- 20 g
- Fat
- 19 g
- Carbs
- 75 g
| Nutrient | Per serving |
|---|---|
| Calories | 551 kcal |
| Protein | 20 g |
| Fat | 19 g |
| Carbs | 75 g |
Tips
- Stirring the risotto frequently is key to developing its creamy texture. Don't rush this process!
- Ensure your vegetable broth is warm; adding cold broth can shock the rice and affect the cooking time.
- Serve immediately, garnished with extra pecorino romano and freshly ground black pepper for maximum flavor.
