Cacio e pepe risotto
SERVES 4–6 | PREP 20 MINS | COOK 45 MINS | EASY
Cacio e pepe, that classic combination of cheese and freshly cracked black pepper, is showcased here in a risotto. You’ll have more cacio e pepe butter than you need for this recipe — which is good! Roll the left-over butter in baking paper and foil to form a sausage and keep it in the freezer. You can then cut off slices as you need them to flavour-bomb everything from steaks to steamed greens.
1.5 litres chicken stock or vegetable stock
2 tbsp extra-virgin olive oil, plus extra to serve
1 small onion or 2 shallots, finely diced
440g arborio or carnaroli rice
125ml white wine
120g crème fraîche
small bunch of chopped flat-leaf parsley (reserve some leaves to garnish)
100g parmesan
CACIO E PEPE BUTTER
200g butter, softened
100g grated parmesan or pecorino
4 garlic cloves, finely chopped
1 tbsp sea salt flakes
handful of flat-leaf parsley, chopped
1 Gently heat the stock in a large pan and keep it simmering on low heat. If you have any left-over parmesan rinds, add these to the pan, too.
2 In a separate heavy-based pan, gently heat the oil. Put in the onion, wait for a sizzle, then close the lid and cook over medium heat for 5-10 mins or until the onion is transparent but not brown.
3 Add the rice and toast for 2 mins or until glossy, stirring the whole time to ensure every grain is coated.
Add the wine and deglaze the pan, stirring all the time. Once the
