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risotto cacio e pepe recipe

Cacio e Pepe Risotto Recipe

Silvana Nava
Cacio e Pepe Risotto is a tasty variation of the classic and popular recipe of pasta Cacio e Pepe.
From the heart of Rome, Cacio e Pepe Risotto captures the exquisite simplicity of Italian cuisine, where a handful of quality ingredients effortlessly combine to create a burst of flavor.
The name itself translates to "cheese and pepper," which perfectly describes the key ingredients that form the basis of this mouthwatering dish.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Risotto
Cuisine Italian
Servings 4
Calories 541 kcal

Ingredients
  

  • 350 g rice 1 ¾ cups, Carnaroli or Arborio
  • 220 g Pecorino Romano ~ 2 cups
  • 14 g peppercorns ~ 2 tablespoons, whole and black
  • 1 ½ liters water 6 ⅓ cups

Instructions
 

  • To make the cacio e pepe risotto recipe, first pound whole black peppercorns on a cutting board using a meat pounder or pestle and mortar. If using a pepper mill, set it to coarse.
  • Then place the ground black pepper in a large, nonstick pan in which you will be cooking the risotto. Toast it over moderate heat. It will only take 2 minutes and you will immediately smell an incredible aroma!
  • Meanwhile, bring the water to a boil and do NOT salt it.
  • Add the rice. Toast it for about 2 minutes over medium heat with the pepper, stirring all the time.
  • Add 3 or 4 ladles of unsalted boiling water and begin to cook the rice.
  • Cook over medium heat, adding more boiling water if you see the risotto getting too dry (usually the cooking time for Carnaroli/Arborio rice is about 16-18 minutes).
  • Meanwhile, grate the Pecorino Romano cheese and set aside in a bowl.
  • Add about ½ laddle of hot water a little at a time. Stir until the pecorino is a thick and smooth cream.
  • PLEASE NOTE: Aged Pecorino Romano is very flavorful and salty. This cheese, along with pepper, adds enough flavor and aroma to the dish. So DO NOT add salt.
  • Once the rice is cooked, remove the pan from the heat. Add the pecorino cream and stir, making the risotto creamy and soft.
  • The cacio e pepe risotto is ready! Serve on a plate and sprinkle with pepper and pecorino cheese to taste.

Nutrition

Serving: 100gCalories: 541kcalCarbohydrates: 74gProtein: 24gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 57mgSodium: 684mgPotassium: 194mgFiber: 2gSugar: 1gVitamin A: 247IUCalcium: 636mgIron: 1mg
Keyword cacio e pepe risotto recipe
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