Cacio e pepe risotto: the recipe for the creamy and fragrant variant

Illinois cheese and pepper risotto is the reinterpretation of one of the emblematic dishes of Roman cuisine. It’s a cousin “starring”, created by chef Massimo Bottura and revived and became famous on the tv show hell’s kitchen of the teacher Antonino Cannavacciuoloprepared with Carnaroli rice instead of the classic spaghetti or rigatoni.

To bring it to the table, it is enough to toast the rice in an ungreased pan, deglaze it with white wine and then let it cook gently and by absorption with the homemade vegetable broth, made Pecorino crust combined during cooking. To finish, the final cream over low heat with abundant cold butter cut into cubes. pecorino grated, preferably dop romana generous grind of pepper and another ladle of broth to make everything creamier.

The result will be an incredibly fragrant and wavy risotto, perfect for surprising friends over dinner. dinner of coexistence or to enjoy with the family on the occasion of lunch Sunday For an extra touch, we suggest heating the pepper in a non-stick frying pan before adding it to the cereal: this way, when toasted on the fire, it will release all its aroma and the final result will be optimal.

Our version, home breeding test, certainly doesn’t want to compete with that of the multi-star chefs, but it will still win everyone over with its goodness and ease of execution. However, if you want to be inspired by the preparation of Bottura, do not forget to make the broth by gradually adding the grated Parmesan and over low heat until, having reached 90ºC, the cheese does not start to melt. and then transfer everything in the refrigerator for one night: in doing so, the parmesan creamat low temperatures, it will rise to the surface and you can use it, instead of butter, to beat the risotto.

But why Parmesan and not Pecorino, like the one from the Capitoline school? Because it seems that the dish was born as an innovative and supportive “response” to the 2012 earthquakes that hit Emilia and destroyed numerous Parmesan wheels.

Find out how to prepare cacio e pepe risotto by following the step-by-step procedure and tips. If you liked this recipe, also try the amatriciana risotto.

How to prepare cacio e pepe risotto

Prepare the vegetable broth: peel the celery and carrot, and cut them into thick pieces 1.

cut shallot 2.

Remove the rind from the pecorino 3.

Collect the chopped herbs in a heavy-bottomed saucepan, cover with cold water, and simmer for about ten minutes; then add the cheese crust, season with salt and pepper, and continue cooking for another 30 minutes 4.

Once the time has elapsed, filter the broth through a fine mesh strainer 5.

In the end, the vegetable broth should be clear and limpid. 6.

Grate the pecorino 7 and keep aside.

Pour the rice into a nonstick skillet. 8 and toast it without adding fat.

Shadow with white wine. Cook the rice adding the vegetable broth. 9one ladle at a time and until the liquid is completely absorbed.

When cooked, remove from the heat and add the grated pecorino. 10.

Shortening with cold butter cubes eleven.

Perfumes with a generous ground of pepper 12.

Distribute the cacio e pepe risotto among individual plates 13bring to the table and serve.

storage

The cacio e pepe risotto should be eaten very hot at the moment. Storage is not recommended.