Risotto cacio e pepe
- Gluten Free
- Vegetarian
- Energy Kcal 489
- Carbohydrates g 70.7
- of which sugars g 1
- Protein g 12.8
- Fats g 17.2
- of which saturated fat g 9.91
- Fiber g 1.3
- Cholesterol mg 50
- Sodium mg 675
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 45 min
- Serving: 4
- Cost: Average
PRESENTATION
If you're hunting for a twist on classic Italian risotto recipes, let me tell you about cacio e pepe risotto. It is a gem from Rome. Basically, it takes the beloved cacio e pepe and swaps spaghetti for Carnaroli rice. The result? A risotto that's as creamy and full of that punchy Pecorino Romano flavor as the original pasta. And look, the rice really soaks up a broth that's kinda like a cheese soup—so moist, so rich.
In Lazio, people really appreciate how this dish keeps the heart of Roman cooking alive while adding a creative touch. It's not just any Parmesan risotto; this one lets the black pepper—so so bold—shine. That's the main tangy kick that cacio e pepe fans just love. What makes cacio e pepe risotto stand out is its ability to blend old-school Roman flavors with a modern twist. And here's the thing, it's not just another easy risotto recipe—it's a treat for weeknights or when friends pop by.
The creamy risotto base carries all those bold and salty notes from the Pecorino Romano, perfectly matched with loads of cracked black pepper. Really really good. The golden hue you get when the rice finishes is pretty hard to beat. In Lazio, people often enjoy this as a refreshing change from the usual spaghetti—it's comforting, yet new.
It's one of those traditional Italian dishes that fits right in at both casual dinners and big gatherings. Anyone who loves black pepper risotto or wants to try a smart take on Roman cuisine will find this dish hits the spot. Seriously, thanks to its creamy sauce and how the flavors naturally come together. It's a great example of how a recipe can get a fresh look without losing its special charm. Whether you're a fan of Italian cooking or just in the mood for something unique, this risotto delivers a delicious experience every time.
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INGREDIENTS
- Ingredients for the Broth
- Water 6 ½ cups (1.5 l)
- Coarse salt to taste
- Black pepper to taste
- Shallot 1
- Pecorino Romano PDO cheese to taste - only the crust
- For the Rice
- Carnaroli rice 1.6 cups (320 g)
- Ground black pepper 1 spoonful
- Pecorino Romano PDO cheese 3.5 oz (100 g)
- Butter 3 tbsp (45 g)
How to prepare Risotto cacio e pepe
To prepare the cacio e pepe risotto, the first thing you need to do is make the broth: remove the rind from the pecorino 1 and set it aside. Peel the shallot 2, cut it in half 3.
and toast it in the bottom of a hot pan 4. Then add the water, the pepper 5, and the coarse salt 6.
and the Pecorino rind 7. Let it simmer for 30-40 minutes 8, then using a fine-mesh skimmer, remove the shallot, pepper, and Pecorino rind 9.
Meanwhile, place the peppercorns on a cutting board and crush them coarsely with a meat tenderizer (10-11). Then grate the Pecorino and set it aside 12.
Pour the rice into a hot pan 13 and toast it dry, without adding oil or other fats 13, until you feel it burn when you touch it. At this point, start adding hot broth 14 and continue cooking this way, adding more broth as needed. Once the rice is cooked 15, turn off the heat.
Stir in the butter 16, the Pecorino 17, and almost all the pepper 18, saving some for the final decoration.
Mix the risotto thoroughly 19 and if necessary, add another ladle of broth. Decorate with the reserved pepper 20 and a few slivers of Pecorino before serving 21.