Risotto Cacio e Pepe: A Classic Italian Comfort Dish
If you’re looking to indulge in an authentic Italian recipe that embodies simplicity, warmth, and flavor, look no further than Risotto Cacio e Pepe. This creamy, savory dish, packed with the bold flavors of Pecorino Romano and black pepper, will transport you straight to the heart of Italy. The magic lies in the simplicity of its ingredients and the care with which it’s prepared. On the Love With Recipes site, we’ll guide you through every step of making this beloved Italian classic, ensuring that you achieve perfection with every bite.
Ingredients
Here’s everything you’ll need to prepare this delightful dish for 4 servings:
| Ingredient | Quantity |
|---|---|
| Water | 5 liters |
| Coarse salt | To taste |
| Black pepper | To taste |
| Shallot (scalogno) | 1 |
| Pecorino Romano cheese | To taste |
| Carnaroli rice | 320g |
| Black peppercorns | 1 tablespoon |
| Pecorino Romano cheese (grated) | 100g |
| Butter | 45g |
Nutritional Information (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approx. 400 kcal |
| Carbohydrates | 55g |
| Protein | 10g |
| Fat | 18g |
| Saturated Fat | 9g |
| Fiber | 2g |
| Sodium | 350mg |
Note: Nutritional values are approximate and may vary based on specific ingredient brands and portion sizes.
Preparation Instructions
This Risotto Cacio e Pepe recipe is simple to make but requires attention to detail to achieve the creamy consistency and balanced flavors that make this dish so loved. Below, we’ll break down each step of the process for you.
Step 1: Prepare the Broth
To begin, prepare the broth. Start by removing the rind from the Pecorino Romano cheese, dividing it into two halves. Toast the cheese rind in a large pot or saucepan over medium heat. This step enhances the flavors and will contribute to the depth of the broth.
Once the rind is lightly toasted, add the 5 liters of water to the pot. Season the water generously with coarse salt and freshly ground black pepper. Drop in the cheese rind, which will infuse the broth with that characteristic Pecorino flavor. Allow the mixture to simmer gently for 30-40 minutes.
During this time, the flavors of the cheese, pepper, and salt will meld together, creating a rich, flavorful base for the risotto.
Step 2: Strain the Broth
After the broth has simmered and developed a rich flavor, it’s time to strain it. Use a fine-mesh skimmer or a slotted spoon to carefully remove the shallot, black peppercorns, and the Pecorino rind from the liquid. This will leave you with a smooth, aromatic broth that is ready for the risotto.
Step 3: Grind the Black Pepper
Next, take the black peppercorns (one tablespoon) and place them on a cutting board. Using a meat mallet or a pestle, gently crush the peppercorns until they are coarsely ground. This step is crucial for releasing the bold flavors of the pepper and ensuring an even distribution throughout the risotto.
Step 4: Prepare the Rice
In a separate large saucepan or skillet, heat it until hot. Once the pan is heated, add the Carnaroli rice (320g). Stir the rice in the dry pan for about a minute or so, until you can feel it slightly toasting and the grains begin to sizzle. This will help to release the starch from the rice and ensure the creamy texture of the risotto.
Step 5: Cook the Risotto
Once the rice is lightly toasted, begin to add the hot broth to the pan, one ladle at a time. Stir continuously and allow the rice to absorb the liquid before adding more broth. This gradual process of adding the broth and stirring ensures that the rice cooks evenly and absorbs all the flavors from the broth.
Continue adding the broth and stirring until the rice is tender but still has a slight bite to it. This should take about 18-20 minutes, depending on the exact heat and the rice you’re using. You may not need all the broth, so be sure to taste the rice for doneness as you go.
Step 6: Add the Pecorino and Butter
Once the rice has reached the perfect texture, it’s time to make the risotto creamy and flavorful. Stir in 45g of butter and 100g of grated Pecorino Romano cheese. The heat from the risotto will melt the butter and cheese, creating a velvety, rich texture. Taste the risotto at this point and adjust the seasoning with more salt and pepper if needed.
Step 7: Final Touches
For the finishing touch, sprinkle the coarsely ground black pepper over the risotto. You can also reserve some Pecorino Romano for garnish, adding a little extra cheese on top just before serving. Stir everything together to combine, creating a beautiful, creamy risotto with a perfect balance of sharp cheese and bold pepper.
Serving Suggestions
Serve your Risotto Cacio e Pepe hot, straight from the pan, to retain its creamy texture. You can pair this dish with a crisp white wine, like a Pinot Grigio or Vermentino, which will complement the richness of the Pecorino and the peppery heat. A side of sautéed greens, like spinach or kale, would make a perfect addition for a balanced meal.
Conclusion
Risotto Cacio e Pepe is the epitome of Italian comfort food: simple, flavorful, and luxurious. With just a few key ingredients, you can create a rich, creamy risotto that showcases the bold flavors of Pecorino Romano and black pepper. By following these carefully crafted steps, you’ll bring a taste of Italy right into your own kitchen, perfect for any special occasion or a comforting weeknight meal. Enjoy this delicious dish on its own or alongside a main course to impress family and friends.
