Risotto ‘Cacio e Pepe’
User Reviews
4.9
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Prep Time
1 hr
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Cook Time
50 mins
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Additional Time
8 hrs
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Total Time
9 hrs 50 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Italian
Risotto ‘Cacio e Pepe’
Description
This recipe revolves around making a Parmigiano Reggiano stock by gently heating grated aged Parmesan with mineral water, then cooling and separating its layers to obtain a creamy cheese stock free of solids. Additionally, a pepper distillation combines white, Szechuan, Jamaican, Sarawak, and wild black peppers infused in water and distilled to capture their essence without harsh bitterness.
The risotto is prepared using Vialone Nano rice, cooked in the warm Parmesan stock while stirred gently, absorbing the rich, savory flavors. Black pepper oil adds an aromatic finish to complement the pepper distillation. The technique emphasizes careful temperature control and layering of flavors from both cheese and diverse peppers for depth and complexity.
This risotto offers a creamy yet textured dish where the cheese’s umami richness interplays with the sharp and aromatic pepper notes. It’s suited as a refined first course or a comforting main for those appreciating nuanced Italian flavors.
Ingredients
Parmigiano Reggiano Stock:
- 1 kilogram parmigiano reggiano grated, 30-month aged, also known as Parmesan
- 2 liters mineral water
Pepper Distillation:
- 5 grams white pepper
- 2.5 grams Szechuan pepper
- 2.5 grams Jamaican pepper
- 2.5 grams black pepper Sarawak variety
- 2.5 grams black pepper wild variety
- 500 milliliters mineral water
Risotto:
- parmigiano reggiano stock reserved
- 300 grams rice (Vialone Nano brand)
- olive oil extra-virgin
- 50 grams black pepper oil (Villa Manodori Essenziale brand)
Instructions
Parmigiano Reggiano Stock
- Put the grated Parmigiano and water in a large pan and slowly heat to 80°C (176°F). It is very important that the temperature does not exceed 90°C (194°F).
- When the cheese starts becoming stringy, remove the pan from the heat.
- Let it cool to room temperature. Reheat it to 80°C (176°F) again and let it cool.
- Cover and chill in the fridge overnight, or for 8 hours.
- The liquid should separate into 3 densities: a creamy Parmigiano paste on top, milky Parmigiano liquid in the middle and solid Parmigiano proteins on the bottom.
- Separate the layers.
- Strain the stock and reserve the creamy paste aside.
- Discard the solids.
Pepper Distillation
- Crush the peppers and vacuum-pack them with the water.
- Leave it at 20°C (68°F) for 24 hours.
- Place the liquid in a rotary evaporator and distillate at 24°C (75°F).
- Put the distillation in a vaporizer and keep cool.
Risotto
- Place the Parmigiano stock in a pan and keep it warm.
- Toast the rice in a separate saucepan with a little olive oil.
- Begin by moistening the rice with one ladle of Parmigiano stock at a time and stirring, as for a classic risotto.
- Three quarters of the way through cooking start adding a spoon of Parmigiano cream and the rest of the black pepper oil. When the rice is almost cooked, work in the rest of the parmigiano cream and the rest of the black pepper oil.
- Leave it for 1 minute to rest in the pan, still stirring.
- Pour the risotto on to a plate and flatten it, then spray the pepper distillation over the risotto to enhance the pepper flavour.
Notes
User Reviews
Overall Rating
4.9
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