We all love the flavors of a traditional Cacio e Pepe but today it's going into a risotto and honestly, I've never been more excited
Prep Time5mins
Cook Time35mins
Total Time40mins
Course: Main Course, Side Dish
Cuisine: Italian
Keyword: Cacio e Pepe, Cacio e Pepe risotto, Cacio e Pepe recipes, how to make Cacio e Pepe, Cacio e Pepe risotto recipe
Servings: 4people
Author: Gaby
Ingredients
2tablespoonsolive oil
2shallots, diced
4clovesgarlic, roughly chopped
1cuparborio rice
1/2cupdry white wine (anything but an oaky chardonnay)
2 1/2cupschicken stock (or vegetable stock)
1/2cupParmesan Cheese
1/3 cupPecorino Cheese
1/4cupMascarpone cheese
kosher salt and tons of freshly cracked black pepper
lemon to serve
Instructions
Heat the olive oil in a large skillet over medium high heat. Add the shallot and sauté until translucent. Add the garlic and sauté for about 1 minute. Add the Arborio rice to the skillet, making sure to stir it around in the olive oil so that each granule is coated with it, and toast it for about 90 seconds
Add the white wine and stir the rice until all the wine has been absorbed and then start adding the chicken stock 1/2 cup at a time, making sure not to add more until the previous addition has been absorbed
Once the rice is just tender, add most of the Parmesan and Pecorino (leaving some for garnish) and all of the mascarpone cheese and combine. Remove from heat and season with salt and pepper. Serve with lemon wedges on the side