Roman · Winter
Cacio e Pepe Risotto
The Roman osteria read with a risotto cook's spoon.
History & Background
Cacio e pepe is the definitive Roman icon, codified in the osterie of Lazio. Traditionally with pasta (tonnarelli or spaghettoni), the risotto version is a modern interpretation requiring technique to avoid the pecorino stringing.
Ingredients for 4
- 320g Carnaroli rice
- 200g grated Pecorino Romano DOP
- Black peppercorns (generous)
- 1L light vegetable broth
- 1 shallot
- ½ glass white wine
- 60g cold butter
- Extra virgin olive oil
- Moderate salt
Method
- Crack the peppercorns in a mortar (not a grinder).
- Toast the pepper dry in a pan for 1 minute to bring out its essential oils.
- Sweat the shallot in oil (no garlic — this is Roman).
- Toast the rice and deglaze with wine.
- Add hot broth for 16 minutes.
- Turn off heat and wait 30 seconds.
- Off the heat, manteca with cold butter and abundant Pecorino, energetically, until it creams without stringing.
- Serve with abundant toasted pepper on top.
Wine pairing
Frascati Superiore DOCG or light Cesanese del Piglio.
Common mistakes
- Adding pecorino over heat: it strings and turns pasty.
- Using Sardinian pecorino (sweeter): unbalances the dish. Must be Roman.
- Grinding the pepper in a mill: loses the aromas. Mortar and pestle only.