Cacio E Pepe Risotto

Cacio e Pepe Risotto

Meet your next favorite comfort food recipe! This Cacio e Pepe Risotto transforms the classic pasta dish into one of the best risottos you’ve ever tasted. The one-pan dish stars U.S.-grown medium grain rice and is gluten-free!

This recipe comes to us from our friend Jenny of So Much Food in partnership with USA Rice and Feedfeed.

  • Servings
    4
  • Serving Size
    1 cup
  • Prep Time
    5 min
  • Cook Time
    20 min
  • Total Time
    25 min

Ingredients

  • 1 tablespoon olive oil
  • 4 tablespoons (2 ounces) unsalted butter, divided
  • 1 shallot, peeled and finely minced
  • 2 teaspoons freshly ground black pepper
  • 1½ cups medium-grain rice
  • ½ cup dry white wine
  • 6 cups chicken or vegetable stock (preferably homemade), warmed
  • ⅓ cup freshly grated parmesan
  • ½ cup freshly grated pecorino romano cheese
  • 2 tablespoons mascarpone cheese
  • kosher salt, to taste
  • lemon slices, for serving

Directions

  • Melt one tablespoon of olive oil and one tablespoon of butter in a wide, shallow skillet over medium heat. Add the shallot and cook for 1-2 minutes, stirring constantly, until softened. Add the black pepper and cook for another minute, until fragrant. Add the rice and cook for another minute, stirring to coat.
  • Add the wine and stir until the rice has absorbed most of it. Once the wine has been absorbed, add 1 cup of warm broth, stirring frequently. (This is the key to risotto, frequent stirring which releases starch from the rice and creates creaminess.) Once that broth has been absorbed, add another cup. A trick to tell when it’s time to add more broth is if the bottom of the pan is exposed when you drag your spoon across the bottom. You will continue to add broth, 1 cup at a time, while stirring until it has been absorbed into the rice and the rice is just slightly al dente, about 20-22 minutes.
  • Once rice has reached desired doneness, remove from heat. Stir in remaining butter, pecorino romano cheese, and mascarpone until melted. Season to taste with salt and pepper and serve immediately with more grated cheese and lemon wedges on the side. 

Nutrition Facts

  • Serving 1 cup
  • Calories 400
  • Total Fat 9.2g
  • Saturated Fat 3.7g
  • Cholesterol 14mg
  • Sodium 700mg
  • Carbohydrates 46g
  • Dietary Fiber 0g
  • Sugar 0g
  • Protein 10g