Cacio e Pepe Risotto
Cacio e Pepe Risotto is a creamy twist on the classic Roman pasta dish, featuring Arborio rice, Pecorino Romano, and black pepper for rich, cheesy comfort.
Equipment
- Large saucepan or pot
- Wooden spoon
- Ladle
- Cheese grater
- measuring cups/spoons
Ingredients
- 1 cup Arborio rice
- 3 cups chicken or vegetable broth kept warm
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 small shallot finely chopped
- ½ cup dry white wine optional
- 1 cup finely grated Pecorino Romano cheese
- 2 tsp freshly cracked black pepper
- Salt to taste
Instructions
- In a saucepan, heat olive oil and 1 tbsp butter over medium heat.
- Add chopped shallot and sauté until softened.
- Stir in Arborio rice and toast for 1–2 minutes until lightly translucent.
- Pour in white wine (if using) and cook until absorbed.
- Begin adding warm broth one ladle at a time, stirring continuously until absorbed before adding more.
- Continue until rice is creamy and al dente (about 18–20 minutes).
- Stir in remaining butter, Pecorino Romano cheese, and cracked black pepper.
- Adjust seasoning with salt if needed and serve hot.
Notes
Nutrition Facts (per serving, approx. 4 servings):
- Calories: 370
- Protein: 13g
- Carbohydrates: 49g
- Fat: 13g
- Saturated Fat: 7g
- Cholesterol: 30mg
- Sodium: 540mg
- Fiber: 2g
- Sugar: 2g