Cacio e Pepe Risotto with Parmigiano Reggiano | CookOS

Cacio e Pepe Risotto

Name: Cacio e Pepe Risotto with Parmigiano Reggiano
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 2 servings
Cuisine: Italian
Ingredients: ½ yellow onion, minced; 4 cloves garlic, minced; 1 tbsp butter; 1 cup arborio rice; 1 parmesan rind; 3 cups chicken stock, divided; ½ cup grated parmesan cheese; 1-2 tbsp freshly ground black pepper

Cacio e pepe risotto combines the creamy, starchy richness of Arborio rice with the iconic flavors of Rome's famous pasta dish—Parmigiano Reggiano and freshly cracked black pepper deliver bold, simple comfort in a luxurious, velvety bowl.

🌍Italian 🥗Vegetarian 🏷️Massimo bottura 🏷️Osteria francescana 🏷️Roman 🏷️Pecorino romano

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🏷️Arborio rice

Total

1h 10m

Servings

Difficulty

Medium

Est. Cost

$17–$28

Recipe Source

View original recipe

From Recette Magazine

Ingredients

½ yellow onion, minced
4 cloves garlic, minced
1 tbsp butter
1 cup arborio rice
1 parmesan rind
3 cups chicken stock, divided
½ cup grated parmesan cheese
1-2 tbsp freshly ground black pepper

8 Ingredients

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Instructions

1
Combine the diced onion, garlic, and butter in a Suvie pan. Season generously with salt and broil for 10 minutes until the onion is softened.
2
Add the arborio rice and stir to combine. Nestle the parmesan rind into the rice and cover with 1.5 cups of chicken stock. Insert pan into your Suvie, input settings (Bottom Zone: Slow Cook High for 1 hour), and cook now or schedule.
3
After the cook remove the pan from Suvie. Warm the remaining 1.5 cups chicken stock in the microwave or in a small saucepan on the stove. Remove the parmesan rind, then stir in the warm chicken stock. Add the grated parmesan cheese and freshly ground black pepper and stir until creamy.
4
Divide between plates, garnish with more grated parmesan and freshly ground black pepper.

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Tips & Notes

Pro tips

Toast the arborio rice in butter for 1–2 minutes before adding stock to enhance its nutty flavor and help maintain al dente texture.
Use warm stock, not cold, to maintain consistent cooking temperature and prevent the rice from cooling down between additions.
Finish the risotto off heat: fold in grated Parmigiano and black pepper while stirring vigorously to emulsify the cheese into a creamy sauce.
The parmesan rind adds umami depth during cooking—remove before serving or leave if you prefer a softer texture.

Substitutions

Arborio rice → Carnaroli or Vialone Nano (similar starch content and creaminess)
Chicken stock → vegetable or fish stock (adjusts flavor profile but maintains creaminess)
Butter → olive oil (lighter, more traditionally Italian, reduces richness slightly)
Parmigiano Reggiano → Pecorino Romano (sharper, more authentic to original cacio e pepe)

Storage & make-ahead

Risotto is best served immediately. Leftover risotto can be refrigerated in an airtight container for up to 2 days and reheated gently over low heat with a splash of warm broth to restore creaminess.

Common Questions

Can I use Pecorino Romano instead of Parmigiano Reggiano?

Yes. Pecorino Romano is the original cheese in cacio e pepe and will give a sharper, more authentic flavor. Use the same amount (½ cup grated).

How do I keep the risotto creamy without breaking it?

Add stock gradually and stir constantly. Remove from heat before the rice stops absorbing liquid—it will continue to cook. Finish with butter to emulsify.

Can I make this ahead?

Risotto is best served immediately, but you can cook it halfway, spread on a sheet to cool, then finish with hot stock just before serving. Store leftovers in the fridge for up to 2 days and reheat gently with a splash of broth.

How much black pepper should I add?

Start with 1 tablespoon freshly ground and taste before adding the second. The pepper should be noticeable but not overwhelm the cheese—adjust to your preference.