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Two plates of cacio e pepe risotto on a wooden backdrop with a vintage gold pepper mill, a glass of white wine, and a green linen napkin.

Creamy Cacio e Pepe Risotto : A Modern Italian Recipe

Allie Hagerty
This cacio e pepe risotto is a creamy twist on the Roman pasta classic. Loaded with Pecorino Romano, Parmesan, and cracked black pepper, it’s simple, comforting, and elegant.
This recipe makes 4 entree-size servings or 6-8 appetizer portions.
5 from 4 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course, Side Dish
Servings 4 servings

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.

Nutrition Facts

Serving: 1.4cupsCalories: 740kcalCarbohydrates: 85gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.3gCholesterol: 81mgSodium: 2161mgPotassium: 235mgFiber: 3gSugar: 3gVitamin A: 482IUVitamin C: 1mgCalcium: 560mgIron: 5mg
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