Cacio e Pepe Risotto

cacio e pepe risotto

Cacio e Pepe risotto transforms the classic pasta dish into a rich and delicious one-pan risotto!


Units Scale

1 tablespoon olive oil
4 tablespoons (2 oz) unsalted butter, divided
1 shallot, finely minced
2 teaspoons freshly ground black pepper
1 1/2 cups US-grown medium grain rice
1/2 cup dry white wine
6 cups homemade chicken or vegetable stock, simmering
1/3 cup freshly grated parmesan cheese
1/2 cup freshly grated pecorino romano cheese
2 tablespoons mascarpone cheese
Kosher salt, to taste
Lemon wedges, for serving


  1. In a wide, shallow skillet, melt one tablespoon of olive oil and one tablespoon of butter
    over medium heat. Add the shallot and cook for 1-2 minutes, stirring constantly, until the
    shallots have softened. Add the pepper and cook for another minute, until fragrant. Then,
    add the rice and cook for another minute, while stirring, so that the rice is coated in the
    butter and oil.
  2.  Add the wine and stir until the rice has absorbed most of it. Once the wine has been
    absorbed into the rice, add 1 cup of warm broth while stirring frequently. This is the key to
    risotto, frequent stirring 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.
  3. Once the rice has reached the desired doneness, turn off the heat. Stir in the remaining butter,
    cheese, and mascarpone. Stir until all the cheese has melted. Season to taste with salt and
    pepper and serve immediately with more cheese on top and lemon wedges on the side.


Keywords: vegetarian, risotto, cacio e pepe