Risotto Cacio E Pepe
Ingredients
- 1 cup Mahatma® 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
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 the Dish
If you’re a fan of both risotto and pasta, then you’re in for a treat with Risotto Cacio E Pepe. This mouthwatering dish combines the creamy richness of risotto with the bold flavors of cacio e pepe, resulting in a delightful fusion of textures and tastes.
Cacio e pepe, meaning “cheese and pepper” in Italian, is a classic Roman pasta dish known for its simplicity and depth of flavor. It traditionally consists of just three ingredients: Pecorino Romano cheese, black pepper, and pasta. The combination creates a velvety sauce that coats each strand of pasta with cheesy goodness.
Now imagine that same deliciousness infused into a creamy risotto made with Arborio rice. The result is Risotto Cacio E Pepe – a luxurious dish that takes comfort food to a whole new level.
To make this delectable dish, start by sautéing onions in butter or olive oil until they become translucent. Then add Arborio rice and stir it around for a few minutes until it becomes lightly toasted. Next comes the fun part – gradually adding hot broth to the rice while stirring continuously until it absorbs each addition.
Once the rice is cooked al dente, it’s time to add grated Pecorino Romano cheese and freshly ground black pepper. Stir everything together until the cheese melts into the risotto, creating a luscious creaminess that will make your taste buds dance with joy.
Serve your Risotto Cacio E Pepe immediately while it’s still hot and garnish it with an extra sprinkle of black pepper and grated Pecorino Romano cheese for an added burst of flavor. Grab your apron, gather your ingredients, and get ready to enjoy a delightful twist on two Italian favorites. Buon appetito!
