Cacio e Pepe, the iconic Roman pasta dish, is celebrated for its simplicity and bold flavors. Translating to “cheese and pepper,” it’s a perfect harmony of Pecorino Romano and black pepper. But have you ever wondered what happens when this classic meets the creamy comfort of risotto? Enter Cacio e Pepe Risotto—a dish that takes the best of both worlds and elevates them into an unforgettable culinary experience.
Here’s how to make this indulgent yet surprisingly simple dish at home.
Ingredients for Cacio e Pepe Risotto (Serves 4)
- 1 cup Arborio or Carnaroli rice
- 4 cups chicken or vegetable stock, kept warm
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 clove garlic, minced
- ½ cup dry white wine (optional)
- 1 cup freshly grated Pecorino Romano cheese
- 1 teaspoon freshly cracked black pepper (adjust to taste)
- Salt to taste
- Extra Pecorino and black pepper for garnish
Instructions for Cacio e Pepe Risotto
Step 1: Prepare Your Base
Begin by heating the olive oil and butter in a large skillet or heavy-bottomed saucepan over medium heat. Add the finely chopped onion and sauté until it turns translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 2: Toast the Rice
Add the Arborio rice to the pan and stir well, ensuring each grain is coated with the buttery mixture. Toast the rice for 2-3 minutes, stirring constantly, until the edges become translucent. This step enhances the nutty flavor of the rice.
Step 3: Deglaze with Wine
If using, pour in the white wine and let it simmer until mostly evaporated. This step adds a layer of acidity that balances the richness of the cheese later.
Step 4: The Slow Stir
Begin adding the warm stock one ladleful at a time, stirring frequently. Allow the rice to absorb the liquid before adding more. Continue this process for about 18-20 minutes, or until the rice is creamy and cooked al dente.
Step 5: Add the Cacio e Pepe Elements
Once the risotto is cooked, remove the pan from heat. Stir in the Pecorino Romano cheese and cracked black pepper. The residual heat will melt the cheese, creating a creamy, glossy finish. Taste and adjust with salt as needed (remember, Pecorino is naturally salty).
Step 6: Serve and Enjoy
Spoon the risotto into warm bowls and garnish with extra Pecorino Romano and a pinch of cracked black pepper for that signature Cacio e Pepe touch. Serve immediately for the best texture and flavor.
Tips for Perfect Cacio e Pepe Risotto
- Stock Quality Matters: Use high-quality stock for the best flavor, as it’s absorbed into every grain of rice.
- Pecorino Romano Only: This cheese is key to the dish’s authentic flavor. Avoid substitutes like Parmesan.
- Mind the Pepper: Freshly cracked black pepper provides the most vibrant flavor. Pre-ground pepper won’t do justice to this dish.
Why You’ll Love This Dish
Cacio e Pepe Risotto is a sophisticated twist on a classic that’s perfect for entertaining or treating yourself. It combines the rustic charm of traditional Roman cooking with the indulgence of creamy risotto, making it a dish that’s sure to impress.
Now, grab your ingredients, and get ready to savor the ultimate comfort food. Buon appetite!
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