Il risotto cacio e pepe con burro acido di Francesco Apreda - Idylio*

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.

Prepare the acid butter (Burro acido).

Chop the white onion and shallot.

In a pan, heat the EVO oil and sauté the onion and shallot until translucent.

Add the Carnaroli rice and toast it briefly.

Deglaze with white wine and spumante wine, allowing the alcohol to evaporate.

Gradually add the chicken broth and milk, stirring continuously until the rice is cooked al dente.

Incorporate the butter, Pecorino Romano, Parmigiano Reggiano, and Provolone to finish the risotto (mantecatura).

Season with salt and the selection of pepper and sesame before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens