Cacio e Pepe Risotto

If you're a fan of Italian cuisine, you've probably heard of Cacio e Pepe. This classic Roman pasta dish is known for its simplicity and creamy cheesy texture and peppery flavor. After all, Cacio e Pepe translated to "cheese and pepper".

We used that same method and ingredients to make this Cacio e Pepe risotto, using rice instead of pasta. And it is just as easy to make and almost impossible to mess up. It is delicious side dish that compliments chicken, fish, steak or even just simple veggies.

What is Cacio e Pepe

Cacio e Pepe is a simple traditional Italian pasta dish made with just a few ingredients: pasta, fresh black pepper, butter, and cheese. Even though the dish is simple it can easily ruined. The classic way to make it is by melting butter in a skillet, mixing in pasta water, then adding black pepper and cheese, usually Pecorino Romano. This should create a creamy, cheesy sauce that covers the pasta.

Ingredients

This recipe makes 2-4 servings and is best served right after making it. It can easily be doubled in you need more servings.

• ½ cup Arborio rice
• ⅔ cup water
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 ½ teaspoons freshly course ground black pepper
• ¼ cup grated Pecorino Romano cheese
• Salt to taste

Instructions

1. Cook the Arborio rice. In a medium-sized saucepan, bring water and olive oil to a boil. Add the rice and a pinch of salt, then reduce the heat to low. Cover and simmer for about 15-20 minutes, or until the rice is cooked and has absorbed all the water. Set aside.
2. In a large skillet, melt the butter over medium heat.
3. Add the cooked rice to the skillet and toss it with melted butter.
4. Sprinkle the freshly ground black pepper over the rice and continue to toss until well combined.
5. Remove the skillet from the heat and add the grated Pecorino Romano cheese. Stir until the cheese has melted and coated the rice evenly.
6. Taste and season with salt if needed. Remember that the cheese is already salty, so be careful not to over salt.
7. Transfer the Cacio e Pepe Rice to a serving dish and garnish with extra cheese and pepper if desired.
8. Serve immediately while it's still warm and enjoy!

Note: if the consistency of the sauce is a bit thick, just add a tablespoon or two water to thin it out.

Storing and Reheating Cacio e Pepe Risotto

Unfortunately, risotto is not the best after is has been refrigerated. It won't return to its original creamy consistency because the longer it sits, the more it absorbs, and texture becomes denser. Nonetheless, you can keep leftover cacio e pepe risotto in an airtight container in the fridge for 2-3 days and reheat it in the microwave.

Tips and Variations

Here are a few tips and variations to help you make the most out of this Cacio e Pepe Risotto recipe:

• If you don't have Arborio rice, you can use any other short-grain rice like Carnaroli or Vialone Nano.
• Feel free to add some cooked vegetables to the dish to make it more nutritious. Peas, asparagus, or spinach would work well.
• If you prefer a creamier texture, you can stir in a little bit of heavy cream or milk at the end.
• For a touch of freshness, squeeze some lemon juice over the rice before serving.
• If you want to add some protein, you can top the Cacio e Pepe Rice with grilled chicken, shrimp, or even crispy bacon.
• Experiment with different types of cheese. While Pecorino Romano is traditional, you can also try using Parmesan or a combination of both.

Continue to Content

Yield: 2

Cacio e Pepe Risotto

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Easy Cacio e Pepe Risotto side dish perfect for chicken, fish, steak or veggies.

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Ingredients

• ½ cup Arborio rice
• ⅔ cup water
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 ½ teaspoons freshly course ground black pepper
• ¼ cup grated Pecorino Romano cheese
• Salt to taste

Instructions

1. Cook the Arborio rice. In a medium-sized saucepan, bring water and olive oil to a boil. Add the rice and a pinch of salt, then reduce the heat to low. Cover and simmer for about 15-20 minutes, or until the rice is cooked and has absorbed all the water. Set aside.
2. In a large skillet, melt the butter over medium heat.
3. Add the cooked rice to the skillet and toss it with melted butter.
4. Sprinkle the freshly ground black pepper over the rice and continue to toss until well combined.
5. Remove the skillet from the heat and add the grated Pecorino Romano cheese. Stir until the cheese has melted and coated the rice evenly.
6. Taste and season with salt if needed. Remember that the cheese is already salty, so be careful not to over salt.
7. Transfer the Cacio e Pepe Rice to a serving dish and garnish with extra cheese and pepper if desired.
8. Serve immediately while it's still warm and enjoy!

Note: if the consistency of the sauce is a bit thick, just add a tablespoon or two water to thin it out.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving:Calories: 265Total Fat: 21gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 41mgSodium: 439mgCarbohydrates: 15gFiber: 0gSugar: 0gProtein: 5g

Calories are estimated and may vary.

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