Cacio e Pepe Risotto
User Reviews
5
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
4 people
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Calories
477 kcal
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Course
Side Dish, Main Course
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Cuisine
Italian
Cacio e Pepe Risotto
Description
The preparation begins by gently sautéing diced shallots and chopped garlic in olive oil until translucent and fragrant. Arborio rice is toasted briefly in the pan to coat each grain before white wine is added and absorbed. Chicken or vegetable stock is then incorporated gradually in small increments, stirring frequently until the rice becomes tender and creamy.
Upon finishing the rice, a blend of Parmesan, pecorino, and mascarpone cheeses is stirred in to enrich the mixture and create a velvety consistency. The freshly cracked black pepper is added for signature spice, and salt is adjusted to taste. Lemon wedges served on the side add a bright, fresh contrast to the savory cheese and pepper tones.
The risotto’s texture is creamy yet al dente, showcasing the balance of cooking technique and ingredient proportions. Substitutions such as cream cheese or a splash of heavy cream can replace mascarpone if unavailable. Using arborio rice is recommended for its starch content that yields traditional risotto creaminess.
Ingredients
- 2 tablespoons olive oil
- 2 shallots diced
- 4 cloves garlic roughly chopped
- 1 cup arborio rice
- ½ cup dry white wine anything but an oaky chardonnay
- 2 ½ cups chicken stock or vegetable stock
- ½ cup Parmesan Cheese
- ⅓ cup pecorino cheese
- ¼ cup mascarpone cheese
- kosher salt freshly cracked
- black pepper freshly cracked
- lemon to serve
Instructions
- Heat the olive oil in a large skillet over medium high heat. Add the shallot and sauté until translucent. Add the garlic and sauté for about 1 minute. Add the Arborio rice to the skillet, making sure to stir it around in the olive oil so that each granule is coated with it, and toast it for about 90 seconds
- Add the white wine and stir the rice until all the wine has been absorbed and then start adding the chicken stock ½ cup at a time, making sure not to add more until the previous addition has been absorbed
- Once the rice is just tender, add most of the Parmesan and Pecorino (leaving some for garnish) and all of the mascarpone cheese and combine. Remove from heat and season with salt and pepper. Serve with lemon wedges on the side
Notes
- Heating stock before adding is optional; lukewarm stock can be used without issue.
- Arborio rice is preferred for risotto due to its starch characteristics; other grains like farro or quinoa can be used but yield different textures.
- If mascarpone is unavailable, cream cheese or a splash of heavy cream work as substitutes to create creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 477 kcal
% Daily Value*
| Calories | 477kcal | 24% |
| Carbohydrates | 50g | 17% |
| Protein | 16g | 32% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 36mg | 12% |
| Sodium | 527mg | 22% |
| Potassium | 289mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 334IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 275mg | 28% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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