Cacio E Pepe Risotto Recipe
CLASSIC ITALIAN RISOTTO WITH PARMESAN AND BLACK PEPPER
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Ingredients
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Main Ingredients
Aromatics
Garnish
Method
Preparation
Prepare the Broth
In a saucepan, heat the vegetable broth over medium heat until simmering. Keep it warm on low heat as you'll be adding it to the rice later.
Sauté Aromatics
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the chopped shallot and minced garlic, and sauté until translucent, about 3-4 minutes.
Cooking the Risotto
Add Broth Gradually
Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until the broth is mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
Incorporate Cheese and Pepper
Once the rice is cooked, reduce the heat to low. Stir in the grated Parmesan cheese, the remaining tablespoon of butter, and freshly cracked black pepper. Mix until creamy.
Serving
Garnish and Serve
Remove the risotto from heat. Taste and adjust seasoning with more black pepper if desired. Serve hot, garnished with chopped fresh parsley.