Cacio e Pepe Risotto

Cacio e Pepe risotto transforms the classic pasta dish into a luscious and rich one-pan meal that's impressive and easy.

Ingredients  You'll Need

- Olive Oil - Shallots - Freshly Ground Black Pepper - Medium-Grain Rice - White Wine - Chicken Broth - Mascarpone - Parmesan Cheese - Pecorino Romano Cheese

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Cacio e Pepe Risotto






4 people

25 minutes



1. Saute Shallots

Melt butter in a wide, shallow skillet and cook the shallots and black pepper until soft. 

2. Toast Rice

Add the rice to the skillet and cook for 1-2 minutes, until totally coated in the butter. Add the white wine and cook until absorbed into the rice. 

3. Add Broth

Add broth, 1 ladleful at a time, while stirring frequently. It's time to add more when you can drag your spoon across the bottom. Continue adding broth and stirring until the rice is cooked. 

4. Add the Cheese

Once the rice is finished cooking, melt  in the mascarpone, butter, and grated parmesan and pecorino romano. 

5. Finish!

Stir until the cheese is totally melted. The risotto should have the texture of slow moving lava! Season to taste with salt and more pepper. 


Serve with lemon wedges for squeezing and top with more cheese and pepper. 

Get the recipe details via the link below!