Cacio e Pepe Risotto

Method4 steps · about 30 min

1. 1

   Step 1: Warm the 1.2 litres ready-to-use chicken stock in a pot and keep it warm throughout cooking.

   Uses 1.2 litres ready-to-use chicken stock

2. 2

   Step 2: Heat the tablespoon of olive oil (1 tbsp) in a large pan over medium heat. Add the rice and toast it lightly for 1 minute, stirring.

   Toast risotto rice · 1 minUses 1 tbsp olive oil · 270 g Arborio rice (or Carnaroli)

3. 3

   Step 3: Add a few ladles of warm stock to the toasted rice, just covering it. Stir as the rice absorbs most of the liquid, then add another ladle or two. Continue adding the prepared stock gradually and stirring until the rice is cooked through and creamy.

   Uses lightly toasted rice · 1.2 litres warm stock, added gradually

4. 4

   Step 4: Stir both grated cheeses into the cooked risotto with 1–2 tsp black pepper to your taste and the optional 1 tbsp butter. Stir until melted and combined. Taste before adding any extra salt, then serve immediately.

   Uses cooked creamy risotto · 70 g freshly grated Pecorino · 40 g freshly grated Parmesan · 1–2 tsp freshly ground black pepper · 1 tbsp butter, optional · Salt to taste, only if needed after tasting