Cacio e Pepe Risotto
Cacio e Pepe Risotto
Ingredients
- 4 cups vegetable stock
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 shallot, large, minced
- 2 garlic cloves, minced
- 1 teaspoon kosher salt, plus more, as needed
- 1 1/4 cups arborio rice
- 1/2 cup Parmesan cheese, grated, plus additional for garnish
- 1/2 cup Pecorino Romano, grated, plus additional for garnish
- 2 teaspoons freshly ground black pepper, plus additional for garnish
- 1/4 cup mascarpone cheese
Instructions
- 1
In a separate pot, heat the 4 cups of vegetable stock and keep it warm over low heat throughout the cooking process.
⏱️ 2 min
- 2
In a large pan or pot, add the 2 tablespoons of olive oil and 2 tablespoons of butter. Place the pan over medium heat.
⏱️ 1 min
- 3
Once the butter is melted and bubbling, add the minced shallot and minced garlic to the pan. Sauté, stirring frequently with a wooden spatula, until the shallots and garlic are fragrant and softened, about 2 to 3 minutes.
⏱️ 3 min
- 4
Add the 1 1/4 cups of arborio rice to the pan. Stir continuously for about 1 to 2 minutes to toast the rice until the edges of the grains become translucent but the center remains opaque.
⏱️ 2 min
- 5
Add one ladleful of the warm vegetable stock to the rice. Stir constantly until the liquid is almost completely absorbed by the rice.
⏱️ 2 min
- 6
Continue adding the warm vegetable stock one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process gradually cooks the rice and releases its starches, creating a creamy texture. Continue until the rice is cooked al dente (tender yet still firm to the bite). This will take approximately 18 to 20 minutes.
⏱️ 20 min
- 7
Remove the pan from the heat.
⏱️ 1 min
- 8
Stir in the 1/2 cup of grated Parmesan cheese, 1/2 cup of grated Pecorino Romano cheese, and 1/4 cup of mascarpone cheese. Stir vigorously to combine all ingredients and create a rich, creamy consistency.
⏱️ 2 min
- 9
Add the 2 teaspoons of freshly ground black pepper. Stir again to thoroughly incorporate the pepper.
⏱️ 1 min
- 10
Taste and adjust seasoning with the 1 teaspoon of kosher salt, if needed.
⏱️ 1 min
- 11
Serve the Cacio e Pepe Risotto immediately in a bowl.
⏱️ 1 min
- 12
Garnish with additional grated Parmesan cheese and freshly ground black pepper before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cacio e Pepe Risotto
- 4 cups vegetable stock
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 shallot, large, minced
- 2 garlic cloves, minced
- 1 teaspoon kosher salt, plus more, as needed
- 1 1/4 cups arborio rice
- 1/2 cup Parmesan cheese, grated, plus additional for garnish
- 1/2 cup Pecorino Romano, grated, plus additional for garnish
- 2 teaspoons freshly ground black pepper, plus additional for garnish
- 1/4 cup mascarpone cheese
Instructions
- 1
In a separate pot, heat the 4 cups of vegetable stock and keep it warm over low heat throughout the cooking process.
⏱️ 2 min - 2
In a large pan or pot, add the 2 tablespoons of olive oil and 2 tablespoons of butter. Place the pan over medium heat.
⏱️ 1 min - 3
Once the butter is melted and bubbling, add the minced shallot and minced garlic to the pan. Sauté, stirring frequently with a wooden spatula, until the shallots and garlic are fragrant and softened, about 2 to 3 minutes.
⏱️ 3 min - 4
Add the 1 1/4 cups of arborio rice to the pan. Stir continuously for about 1 to 2 minutes to toast the rice until the edges of the grains become translucent but the center remains opaque.
⏱️ 2 min - 5
Add one ladleful of the warm vegetable stock to the rice. Stir constantly until the liquid is almost completely absorbed by the rice.
⏱️ 2 min - 6
Continue adding the warm vegetable stock one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. This process gradually cooks the rice and releases its starches, creating a creamy texture. Continue until the rice is cooked al dente (tender yet still firm to the bite). This will take approximately 18 to 20 minutes.
⏱️ 20 min - 7
Remove the pan from the heat.
⏱️ 1 min - 8
Stir in the 1/2 cup of grated Parmesan cheese, 1/2 cup of grated Pecorino Romano cheese, and 1/4 cup of mascarpone cheese. Stir vigorously to combine all ingredients and create a rich, creamy consistency.
⏱️ 2 min - 9
Add the 2 teaspoons of freshly ground black pepper. Stir again to thoroughly incorporate the pepper.
⏱️ 1 min - 10
Taste and adjust seasoning with the 1 teaspoon of kosher salt, if needed.
⏱️ 1 min - 11
Serve the Cacio e Pepe Risotto immediately in a bowl.
⏱️ 1 min - 12
Garnish with additional grated Parmesan cheese and freshly ground black pepper before serving.
⏱️ 1 min