Risotto is a serious matter in Milan, and when it comes to cacio e pepe in Rome, there’s no messing around. But they’re both to eaten with your eyes closed so you can fully appreciate the creaminess, the balance between savory and spicy, and also to feel like you’re at home. Given the importance of these two recipes, we thought of a possible marriage: risotto cacio e pepe. We guarantee it’ll give you a delicious taste of Italy, surprise you with its creamy texture and pamper you with the flavor of authenticity. It’s easy to make. Here are the ingredients and the directions.
The recipe for risotto cacio e pepe
4 servings: meat or vegetable broth, 9 oz. Carnaroli rice, 1.75 oz. butter, 1 oz. onions, 5 oz. young Pecorino Romano cheese, dry white wine, olive oil, salt.
Directions: Peel and finely chop the onion, then sweat it in a saucepan together with two tablespoons of olive oil. Add the rice and toast it over high heat, then add half a glass of wine. As soon as it has evaporated, pour a ladle of hot broth into the saucepan. Stir and continue cooking the rice over medium heat, occasionally adding more broth until you have used it all. Season with salt and stir in the butter and grated pecorino. Grind plenty of black pepper on top and serve piping hot.
An extra idea
If you’d like to make a gourmet version of the same dish, proceed with the recipe through the last step of adding butter and cheese, but also create a sauce with the cheese and broth separately, imitating the classic technique of traditional cacio e pepe dishes. Distribute the risotto onto plates and use a teaspoon to place the cheese sauce over the risotto in a spiral pattern, after having added plenty of freshly ground black pepper.
If you love crispy touches
This version is very creamy and lends itself to having a crispy note. One of the best ingredients for this is classic American-style bacon, sliced very thin. Cook well in a pan before serving the risotto and place a bacon strip flat on top of each dish, as if it were a wafer.