Cacio e Pepe Risotto Recipe

Ingredients

• 350 g (1¾ cups)Carnaroli or Arborio rice
• 220 g (2 cups)Pecorino Romano cheese
• 6–8 g (1–1½ tablespoons)whole black peppercorns
• 1.5 litres (6⅓ cups)water

Instructions

1. 1

   Crush the pepper

   Pound the whole peppercorns on a chopping board with a meat pounder or in a pestle and mortar. Alternatively, use a pepper mill set to a coarse grind.

2. 2

   Toast the pepper

   Put the crushed pepper in a large non-stick pan, which you will use to cook the risotto. Toast over a moderate heat for about 2 minutes, until fragrant.

3. 3

   Boil the water

   Meanwhile, bring the water to the boil. Do not add salt.

4. 4

   Toast the rice

   Add the rice to the pan with the pepper. Toast over a medium heat for about 2 minutes, stirring continuously.

5. 5

   Begin cooking

   Pour in 3 or 4 ladles of unsalted boiling water and start cooking the rice.

6. 6

   Cook the rice

   Keep cooking over a medium heat, adding more boiling water if the risotto looks too dry. Carnaroli or Arborio rice usually takes about 16–18 minutes to cook.

7. 7

   Grate the cheese

   Meanwhile, grate the Pecorino Romano and put it in a bowl.

8. 8

   Make the cheese cream

   Add about half a ladle of hot water to the cheese a little at a time, stirring until it forms a thick, smooth cream.

9. 9

   Leave out salt

   Do not add salt: aged Pecorino Romano is already flavourful and salty, and the cheese and pepper season the dish.

10. 10

    Finish the risotto

    When the rice is cooked, take the pan off the heat. Add the Pecorino cream and stir until the risotto is soft and creamy.

11. 11

    Serve with garnish

    Serve the risotto on plates, with extra pepper and Pecorino Romano to taste.

What is cacio e pepe risotto?

Cacio e pepe means “cheese and pepper” and is a Roman combination best known from pasta. This risotto carries those same defining flavours into a rice dish.

Here, toasted black pepper perfumes the rice, while Pecorino Romano is stirred in at the end. Keeping the ingredient list simple lets the cheese and pepper take the lead.

Nutrition and macros by portion

The nutrition label shows one serving as written: 541 calories, 24g protein, 74g carbs, 16g fat.

Rice provides most of the carbohydrate, while Pecorino contributes much of the fat and protein. The cheese also supplies the dish's salty, savoury flavour; serve a portion with salad or vegetables for a more balanced plate.

Choose the right rice

Rice: Carnaroli or Arborio are the two options in this recipe. Both are used for risotto and can become creamy as they cook while retaining some bite.

Build the pepper flavour

Crushing: Coarsely crushed pepper gives the dish its characteristic bite. A pepper mill set to a coarse grind is an alternative to a pestle and mortar or meat pounder.

Toasting: Give the pepper about 2 minutes over moderate heat, until it smells fragrant. Keep an eye on it so it does not scorch.

Cook the rice evenly

Start: Toast the rice with the pepper for about 2 minutes, stirring throughout, before adding the first 3 or 4 ladles of boiling water.

Continue: Cook over a medium heat and add more boiling water if the pan starts looking too dry. Carnaroli or Arborio usually takes 16–18 minutes, but check the rice for doneness as it cooks.

Make a smooth cheese cream

Grate: Finely grated Pecorino is easier to stir into a smooth mixture. Combine it with about half a ladle of hot water, adding the water gradually.

Finish: Stir the cheese cream into the rice after taking the pan off the heat. This helps it blend into the risotto without cooking it directly over the hob.

Season without salt

Pecorino Romano: Aged Pecorino is salty and strongly flavoured, so this recipe deliberately uses unsalted water and calls for no added salt.

Pepper: Taste the finished risotto before adding extra pepper or cheese at the table, as both are also used for the garnish.

Serve it straight away

Timing: The recipe gives a total time of 25 minutes, with the rice cooking for about 16–18 minutes. Grate the cheese and prepare its cream while the rice cooks.

On the plate: Serve while the risotto is soft and creamy, with extra pepper and Pecorino to taste. A crisp green salad or simply cooked vegetables can balance the richness.

Recipe notes & tips

• Crush the pepper coarsely so it remains noticeable in the finished dish.
• Toast the pepper only until fragrant, about 2 minutes over moderate heat.
• Keep the water boiling as you add it to the rice.
• Stir continuously while toasting the rice with the pepper.
• Add hot water to the grated Pecorino gradually to help make a smooth cream.
• Taste before serving and add extra cheese or pepper to suit.

Variations

• Extra pepper: Grind more black pepper over each serving for a sharper finish.
• Cheesier finish: Offer additional grated Pecorino at the table.
• Vegetable side: Serve with simply cooked greens for a fresh contrast.
• Rice choice: Use either Carnaroli or Arborio rice, as listed in the recipe.

Common mistakes to avoid

• Adding salt to the water: The Pecorino is already salty, so keep the water unsalted.
• Scorching the pepper: Toast it over moderate heat and stop when it becomes fragrant.
• Letting the rice dry out: Add more boiling water when the risotto starts to look too dry.
• Adding all the water to the cheese at once: Mix it in gradually to help the Pecorino become smooth.
• Stirring in the cheese over the heat: Take the pan off the heat before adding the Pecorino cream.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan with a splash of water, stirring until hot; the texture may be thicker than when freshly made.

Frequently asked questions