Risotto cacio e pepe

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.

Grate the Parmigiano Reggiano.

Add the grated Parmigiano to natural water and heat it to 90°C.

Filter the mixture and let it rest in the refrigerator for several hours.

Remove the solid part, leaving behind the intense flavored Parmigiano water.

Heat a drizzle of extra virgin olive oil in a pan.

Add the rice and toast it until the grains are hot.

Begin adding the Parmigiano water gradually, stirring as it reduces.

If the broth becomes too salty, continue cooking with a ladle of natural water.

Allow the risotto to dry a bit to enhance the flavor.

Add a bit of the Parmigiano fat and stir to achieve creaminess.

Plate the risotto and sprinkle with pepper, grating more on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens