Cacio e Pepe Risotto
All the flavors you would find in Cacio e Pepe but in a super creamy risotto.
Servings 3 people
Ingredients
- 4 tbsp butter
- 2 cloves garlic minced
- 1 shallot minced
- 1 1/4 tsp freshly grounded black pepper
- 1 cup arborio rice
- 1/2 cup dry white wine
- 4- 4 1/2 cups broth chicken or vegetable
- 1 cup Pecorino Romano fresh, grated
Instructions
- Warm the broth separately on the stove.
- 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.
- Add in 1 tsp of the black pepper and cook for another minute.
- Add arborio rice and mix to combine. Toast rice for 3-4 minutes until it starts to become translucent.
- 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.
- Add more broth and repeat above steps.
- 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.
- Turn off the heat. Add the remaining pepper, 1 tbsp of butter, and cheese. Mix to combine and melt the cheese. Serve immediately.