Risotto Cacio e Pepe
Transform the classic cacio e pepe pasta dish into creamy, cheesy, and perfectly peppery risotto. It tastes luxurious but comes together quickly for an easy weeknight meal!
Servings: 6 servings
Equipment
- skillet or pot
- spoon
Ingredients
- 2 cups Arborio Rice
- 8 cups Chicken Stock or vegetable stock
- 2 teaspoon salt
- 2 teaspoon freshly cracked pepper
- ½ cup freshly grated parmesan cheese
- 2 tablespoons olive oil or butter
Instructions
- In a pot or shallow skillet add the olive oil (or butter) over medium-high heat.
- Add in the rice and stir to coat in the oil.
- Cook for 3-5 minutes until toasted.
- ½ a cup at a time, add in the broth and stir until each addition is absorbed. This should take 20-30 minutes and you may not use all the broth.
- About halfway through, taste the rice to see how much longer it might need to be cooked. We are looking for al-dente (slightly chewy)
- Once it is done cooking, stir in the salt, pepper, and parmesan cheese.
- Top with freshly cracked pepper and enjoy immediately!