This recipe combines two of my favorite things – risotto and cacio e pepe. For the unintiated, cacio e pepe has the most lovely, simple flavors. Nutty cheese and lots of freshly cracked black pepper are dynamic against simple pasta. Those ingredients have the same effect on this risotto.
Make it this weekend for someone you love (like maybe your mom, hint. hint.).
Cacio e Pepe Risotto
4 c. chicken broth
3 tbsp. butter
1/2 an onion, finely diced
1 1/2 c. arborio rice
1/2 c. dry wine
1/2 tsp. salt
1 tsp. freshly cracked pepper
1/4 c. and 2 tbsp. parmigiano reggiano
2 tbsp. pecorino
Bring the broth to a simmer in a medium-sized saucepan.
In a separate large pot, melt the butter over medium low heat. Once melted, add the onion. Sautée for 10 minutes or until soft. You may need to turn down the heat to keep it from burning. You’re looking for a golden color.
Then, add the arborio rice. Toast it for a minute or two. Then, pour in the wine. When it evaporates, add in a half cup of the broth. Stir until it is incorporated. Once, it’s bubbled away, repeat. Continue until all of the broth is added.
When the risotto is tender, remove the pot from the heat. Add the cheese, butter, salt and freshly cracked black pepper. Stir until incorporated. Taste and adjust. Serve immediately.