Cacio e Pepe Risotto

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".

Cacio e Pepe RisottoPhoto byThyme of Season

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.

• 1/2 cup Arborio rice
• 2/3 cup water
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 1/2 teaspoons freshly course ground black pepper
• 1/4 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

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 risotto in an airtight container in the fridge for 2-3 days and reheat it in the microwave.