Cacio e Pepe Risotto
Description
This one-pot Cacio e Pepe Risotto is creamy, rich, and decadent. With flavors of Pecorino romano and black pepper, it's got all the flavors you love of cacio e pepe, but in cozy form.
Save This Recipe!
Ingredients
Frico
- ½ cup grated Pecorino
- Freshly ground black pepper
Risotto
- 2 cups chicken broth
- 2 tablespoons extra-virgin olive oil
- ½ medium onion, minced
- 1 cup arborio rice
- 2 teaspoons coarsely ground black pepper
- Kosher salt, to taste
- ½ cup dry white wine
- ½ cup freshly grated Pecorino romano
- 2 tablespoons unsalted butter
Instructions
Frico
- Heat oven to 400ºF with rack set in middle position. Line 2 baking sheets with parchment paper.
- Scoop cheese, by 2 tablespoon measures, onto baking sheets. Spread cheese out to thins 4-inch discs, set about ½ inch apart. Grind black pepper over each round.
- Bake until golden and crisp, 7–9 minutes. Let frico cool on baking sheets until crisp and cool enough to handle.
Risotto
- Combine broth and 2 cups water in a saucepan, cover and bring to a simmer over medium heat. Reduce to low and keep warm.
- Heat 2 tablespoons oil in a saucepan over medium heat. Add onion and sauté, stirring occasionally, until onions soften, 3–5 minutes.
- Stir in rice, 2 teaspoons pepper and ¼ teaspoon salt. Cook, stirring frequently, until rice edges start to turn translucent, 5 minutes.
- Stir in wine and cook until absorbed. Add 1 cup broth mixture and bring to a simmer, stirring occasionally until pan bottom is dry when rice is pulled back with spoon, 8–10 minutes.
- Add another ½ cup broth mixture and stir frequently until absorbed; continue adding broth in ½ cup increments and cooking until it is absorbed before adding more.
- Cook until rice is creamy but still somewhat firm in center, about 20 minutes.
- Gradually stir in cheese then add butter and stir to combine; season to taste with additional salt and pepper.
- Divide servings between bowls, top with Pecorino frico and serve.
Equipment
Notes
I developed this recipe to be a somewhat small batch—so I use a saucepan. If you opt to double the recipe, use a large sauté pan or Dutch oven.
Nutrition
Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestfulkitchen and #zestfulkitchen!