Creamy Cacio e Pepe Risotto (A 40 Minute One Pot Dinner)
This Cacio e Pepe Risotto marries two great Italian classics: creamy risotto and a traditional cacio e pepe. Having been to Italy a handful of times (and to Rome, where cacio e pepe comes from) twice, I can confidently say that I am an expert on the true flavors of the classic Italian pasta dish. This risotto cacio e pepe recipe is a simple dish with a delicious, creamy texture thanks to plenty of pecorino romano cheese!
You’ll find tons of fresh grated pecorino cheese in this recipe. And, although not ingredients in cacio e pepe pasta, I also used a splash of white wine, a knob of butter, and shallot for added punch. Although this is a straightforward dish, I promise it will become one of your new Italian favorites.
My cacio e pepe risotto is the ultimate comfort food with a creamy consistency and tender arborio rice simmered in a delicious chicken broth over low heat. If you’re a fan of cacio e pepe, try my Pink Peppercorn Cacio e Pepe made with goat butter! Or for a classic, my bucatini cacio e pepe!
What is Cacio e Pepe, and Where Does It Come From?
After the 2012 earthquakes in Emilia-Romagna, thousands of wheels of Parmigiano Reggiano were damaged, leaving producers worried about losing an irreplaceable treasure of Italian cuisine. Chef Massimo Bottura saw an opportunity: he created his now-famous “Risotto Cacio e Pepe” using Parmigiano as the star, encouraging people worldwide to cook the dish and buy the cheese. The risotto recipe went viral, saving countless wheels of Parmesan and proving how one simple risotto could help preserve both an ingredient and a cultural tradition.
Ingredients
- Unsalted butter – Adds richness and a velvety texture to the risotto, contributing to its creamy consistency while allowing you to control the overall salt content of the dish.
- Shallot – Imparts a mild, sweet onion flavor to the risotto, enhancing its aromatic profile and serving as a flavorful base for the dish.
- Arborio Rice – Known for its high starch content, Arborio rice releases starch during cooking, creating a creamy texture. Its ability to absorb flavors makes it an ideal choice for risotto dishes. Love risotto? Give my tomato and mascarpone risotto a try!
- Dry white wine – Adds a layer of acidity and complexity to the risotto, deglazing the pan and enhancing the flavor profile with a subtle wine undertone.
- Chicken broth – Serves as the liquid base for cooking the rice, infusing it with savory notes. Choosing a good-quality chicken broth can significantly impact the final taste of the risotto. To make this risotto even more delicious, use my homemade chicken stock from rotisserie chicken!
- Pecorino Romano cheese – Offers a bold and salty flavor to the risotto, providing the distinctive taste of cacio e pepe.
- Black pepper – A crucial element in cacio e pepe, black pepper brings warmth and a pungent kick to the risotto.
Substitutions
- Shallot – Yellow onions can be used as a substitute. The flavor profile will be slightly different, but it will still provide a savory base.
- Dry white wine – Chicken or vegetable broth can be used as a substitute for wine. Add a splash of white wine vinegar for acidity if needed. In this case, if you’d like, you can omit the wine, and that’s okay!
- Pecorino Romano cheese – Grated Parmesan cheese is a common substitute. It has a milder flavor, so you may want to adjust quantities based on taste preferences.
- Arborio Rice – While Arborio rice is traditional for risotto, you can use other short-grain varieties like Carnaroli or Vialone Nano.
How to Make Cacio e Pepe Risotto
- In a large, heavy-bottomed pan, heat 2 tbsp olive oil and melt 1 tbsp butter over medium heat.
2. Add the minced shallot and sauté until softened and translucent.
3. Stir in the Arborio rice, ensuring each grain is coated with the oil and butter.
4. Sauté for 2-3 minutes until the edges of the rice become slightly translucent. Pour in the dry white wine and cook until the wine is mainly absorbed by the rice, stirring constantly.
5. Add the chicken broth, one ladle at a time, allowing the liquid to be absorbed before adding the next ladle. Stir frequently to ensure the rice cooks evenly.
6. Continue this process until the rice is creamy and cooked to al dente texture. This should take about 18-20 minutes. Adjust the heat as needed to maintain a gentle simmer. Then, once the rice is done cooking, take the pan off the heat and add the Pecorino Romano cheese.
7. Stir in the remaining 2 tbsp of butter, freshly ground black pepper, and salt. Mix well until the cheese is melted and the risotto is creamy.
8. Taste and adjust seasoning if necessary. The risotto should have a creamy consistency and a balance of salty, cheesy, and peppery flavors.
Serve the cacio e pepe risotto hot, garnished with additional Pecorino Romano and a sprinkle of black pepper if desired.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Creamy Cacio e Pepe Risotto : A Modern Italian Recipe
Equipment
- measuring spoons
- measuring cups
- Knife
- cutting board
- wooden spoon
- heavy-bottomed pot or dutch oven
- pot
- ladle
Ingredients
- 2 tablespoons olive oil
- 3 tablespoons butter for sautéing
- 2.5 tablespoons minced shallot
- 2 cups Arborio rice
- 1/2 cup dry white wine
- 5 1/2 cups chicken broth
- 2 cups shredded Pecorino Romano cheese
- 2 teaspoons black pepper freshly ground
- 1/2 teaspoon salt
Instructions
- In a large, heavy-bottomed pan, heat 2 tbsp olive oil and melt 1 tbsp butter over medium heat. Add the minced shallot and sauté until softened and translucent.
- Stir in the Arborio rice, ensuring each grain is coated with the oil and butter. Sauté for 2-3 minutes until the edges of the rice become slightly translucent. Pour in the dry white wine and cook until the wine is mainly absorbed by the rice, stirring constantly.
- Add the chicken broth, one ladle at a time, allowing the liquid to be absorbed before adding the next ladle. Stir frequently to ensure the rice cooks evenly.
- Continue this process until the rice is creamy and cooked to al dente texture. This should take about 18-20 minutes. Adjust the heat as needed to maintain a gentle simmer.
- Once the rice is cooked, stir in the remaining 2 tbsp of butter, shredded Pecorino Romano cheese, freshly ground black pepper, and salt. Mix well until the cheese is melted and the risotto is creamy.
- Taste and adjust seasoning if necessary. The risotto should have a creamy consistency and a balance of salty, cheesy, and peppery flavors.
- Serve the cacio e pepe risotto hot, garnished with additional Pecorino Romano and a sprinkle of black pepper if desired.
Notes
Expert Tips From My Kitchen
- Crack it fresh: Always use freshly cracked black pepper. Pre-ground pepper just doesn’t give the same punch.
- Stir often: Risotto gets its creaminess from stirring, which releases starch from the rice.
- Watch your heat: Keep the stock at a gentle simmer so the rice absorbs evenly.
- Grate cheese finely: The finer the Pecorino, the more smoothly it melts into the risotto.
Serving Suggestions
- Wine pairing: A crisp Italian white like Verdicchio or a mineral-driven Pinot Grigio pairs beautifully.
- Serve with a simple arugula salad dressed with lemon and olive oil.
- Pair with roasted chicken or seared scallops for a more complete meal.
- Keep it classic: a bowl of this risotto, a glass of wine, and nothing else.
Storage and Reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, add a splash of stock or water and warm gently on the stove, stirring until creamy again.
- Not freezer-friendly—risotto is best enjoyed fresh.
So delicious and so easy to make!
This cacio e pepe risotto is unbelievable!
My new go-to risotto recipe!