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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 Jenny of So Much Food in partnership with USA Rice and Feedfeed.

Featuring USA Rice.

Ingredients

1 tbspolive oil
4 tbspunsalted butter, divided
1shallot, peeled and finely minced
2 tspfreshly ground black pepper
195gmedium-grain rice
118mldry white wine
1,4 l chicken or vegetable stock (preferably homemade), warmed
30gfreshly grated parmesan
45gfreshly grated pecorino romano cheese
2 tbspmascarpone cheese
kosher salt, to taste
lemon slices, for serving

  1. Step 1

    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.

  2. Step 2

    Add the wine and stir until the rice has absorbed most of it. Once the wine has been absorbed, add 240ml 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 240ml. 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, 240ml 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.

  3. Step 3

    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.

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