How to make the best RISOTTO CACIO E PEPE! (with aperitivo break)

pecorino romano cheese

🥗Healthier: parmesan cheese

💰Cheaper: grana padano

Grana Padano offers a similar flavor profile at a lower cost.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and works well for sautéing.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: broth

Broth can be used to maintain moisture without the cost of wine.

arborio rice

🥗Healthier: carnaroli rice

💰Cheaper: medium-grain rice

Medium-grain rice can be a more affordable option.

Boil water with Parmigiano-Reggiano rinds to make stock.

Chop 1/4 onion roughly.

Heat olive oil in a pan until hot.

Add chopped onion to the hot oil and caramelize until golden brown.

Add 1 cup of Carnaroli rice (one handful per person) to the pan and toast for 3-4 minutes until rice absorbs oil and some grains turn brown.

Add boiling stock to the rice, ensuring it keeps boiling throughout the cooking process.

Reduce heat to medium-low and stir continuously to prevent sticking.

Cook for 25 minutes, adding more liquid as needed to keep the rice from drying out.

Once rice is cooked, add butter and stir to create creaminess.

Grind fresh black pepper generously into the risotto.

Add generous amounts of Pecorino Romano cheese and stir until creamy.

Plate the risotto, forming a mound, and finish with more cheese and black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens