Risotto cacio e pepe alla Nick *BOTTURA + CANNAVACCIUOLO*

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.

Introduce the recipe for risotto cacio e pepe.

Use Carnaroli rice without sautéing it.

Add a splash of extra virgin olive oil to the rice.

Do not use broth; instead, add water gradually.

When the rice becomes translucent, add the first ladle of water.

Always use boiling water for the risotto, not cold.

Add two teaspoons of black pepper to the rice.

Add pink peppercorns for color and a unique aroma, about one teaspoon.

Add four Sichuan peppercorns for additional flavor.

Grind the pepper mixture in a mortar for a coarse texture.

Add a pinch of salt to the rice while it cooks.

Incorporate both Pecorino and Parmigiano cheese into the risotto.

Add a small piece of cold butter for a shock effect.

Taste the risotto and adjust with more salt if needed.

Finish with additional Pecorino cheese and a drizzle of olive oil.

Plate the risotto and garnish with shaved Pecorino and a sprinkle of ground pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens