Risotto ‘Cacio e Pepe’

Risotto ‘Cacio e Pepe’

from chefspencil.com
590 min
4 servings

This delicious risotto dubbed cacio e pepe is a take on the classic Roman pasta dish cacio e pepe.

Ingredients

  • 1 kilogram 30-month aged Parmigiana Reggiano (Parmesan) (grated)
  • 2 liters mineral water
  • 5 grams white pepper
  • 2.5 grams Szechuan pepper
  • 2.5 grams Jamaican pepper
  • 2.5 grams Sarawak pepper
  • 2.5 grams wild pepper
  • 500 milliliters mineral water
  • reserved Parmigiano Reggiano stock
  • 300 grams rice ( (Vialone Nano brand))
  • olive oil (extra-virgin)
  • 50 grams black pepper oil ( (Villa Manodori Essenziale brand))

Directions

  1. 1

    Put the grated Parmigiano and water in a large pan and slowly heat to 80°C (176°F). It is very important that the temperature does not exceed 90°C (194°F).

  2. 2

    Crush the peppers and vacuum-pack them with the water.

  3. 3

    Place the Parmigiano stock in a pan and keep it warm.