Cacio e Pepe Risotto Recipe
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
25 mins
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Servings
4
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Calories
541 kcal
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Course
Main Course
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Cuisine
Italian
Cacio e Pepe Risotto Recipe
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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.
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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
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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 Information
Show Details
Serving
100g
Calories
541kcal
(27%)
Carbohydrates
74g
(25%)
Protein
24g
(48%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
57mg
(19%)
Sodium
684mg
(29%)
Potassium
194mg
(6%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
247IU
(5%)
Calcium
636mg
(64%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 541 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 541kcal | 27% |
| Carbohydrates | 74g | 25% |
| Protein | 24g | 48% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 57mg | 19% |
| Sodium | 684mg | 29% |
| Potassium | 194mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 247IU | 5% |
| Calcium | 636mg | 64% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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