Cacio e Pepe Risotto
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
Servings: 4 people
Ingredients
- 2 tablespoons olive oil
- 2 shallots, diced
- 4 cloves garlic, roughly chopped
- 1 cup arborio rice
- ½ cup dry white wine (anything but an oaky chardonnay)
- 2 ½ cups chicken stock (or vegetable stock)
- ½ cup Parmesan Cheese
- ⅓ cup Pecorino Cheese
- ¼ cup Mascarpone 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 ½ 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
Notes
- Do you really need to heat the stock before adding? No, I don’t! It’s technically the way we learned in culinary school – but not the end of the world!
- Can you make this with any rice? I prefer arborio rice for risotto!
- Can I make risotto with quinoa or farro? You COULD do it with farro and quinoa, same process. Just slightly different texture at the end.
- What do I do without mascarpone cheese? Cream Cheese! Or a splash of heavy cream!
Nutrition
Calories: 477kcal | Carbohydrates: 50g | Protein: 16g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 36mg | Sodium: 527mg | Potassium: 289mg | Fiber: 2g | Sugar: 4g | Vitamin A: 334IU | Vitamin C: 2mg | Calcium: 275mg | Iron: 3mg