Cacio e Pepe Risotto

All the flavors you would find in Cacio e Pepe but in a super creamy risotto.

Servings: 3 people

Author:

Prep Time
10 minutes

Cook Time
25 minutes

Total Time
35 minutes

Main Course Dinner

Italian

Risotto fried rice Cacio e Pepe

🧂 Ingredients

1 Warm the broth separately on the stove.
2 In a wide pot on medium-low heat melt the butter. Once melted add shallots,
garlic and a 1/4 tsp of salt. Sweat and cook down for 2-3 minutes until fragrant
and soft.
3 Add in 1 tsp of the black pepper and cook for another minute.
4 Add arborio rice and mix to combine. Toast rice for 3-4 minutes until it starts
to become translucent.
5 Add the wine and stir. Cook for 2-3 minutes before adding the first round of
broth. Depending on the pan add broth until it just covers the risotto. (could
be 1 cup to 1 1/2 cups). Give it a quick mix, a shake of the pan to ensure all
grains are covered and cook until rice absorbs the majority of the broth. Mix
every few minutes to avoid the rice from sticking.
6 Add more broth and repeat above steps.
7 Once almost all the broth has been added (approx. 4 cups), but not completely
absorbed (15-18 minutes of cooking) give it a taste. Rice should still be loose,
yet al dente. If it is still hard add more broth 1/4 cup at a time and cook
down.
8 Turn off the heat. Add the remaining pepper, 1 tbsp of butter, and cheese. Mix
to combine and melt the cheese. Serve immediately.