Go Back
Cacio e Pepe Risotto
Carolina Gomez

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: Italian
Calories: 370
Ingredients Equipment Method Notes

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

Equipment

  • Large saucepan or pot
  • Wooden spoon
  • Ladle
  • Cheese grater
  • measuring cups/spoons

Method
 

  1. In a saucepan, heat olive oil and 1 tbsp butter over medium heat.
  2. Add chopped shallot and sauté until softened.
  3. Stir in Arborio rice and toast for 1–2 minutes until lightly translucent.
  4. Pour in white wine (if using) and cook until absorbed.
  5. Begin adding warm broth one ladle at a time, stirring continuously until absorbed before adding more.
  6. Continue until rice is creamy and al dente (about 18–20 minutes).
  7. Stir in remaining butter, Pecorino Romano cheese, and cracked black pepper.
  8. 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