Risotto cacio e pepe - da un'idea di Massimo Bottura

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.

Heat vegetable broth in a saucepan over low heat and keep warm.

Melt butter in a large skillet over medium heat until foamy.

Add finely chopped onion and sauté until translucent, about 3-4 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add arborio rice and toast for 2-3 minutes, stirring frequently.

Pour in white wine and cook until absorbed, stirring constantly.

Begin adding warm vegetable broth, one ladle at a time, stirring continuously until absorbed.

Continue adding broth until rice is creamy and al dente, about 18-20 minutes.

Remove from heat and stir in grated pecorino romano cheese and freshly cracked black pepper.

Season with salt to taste and adjust consistency with more broth if necessary.

Garnish with chopped parsley and additional cheese before serving.

Cooking Techniques

Spice Level:

Allergens