"Now that fall is here, I’m so excited to share all my favorite comfort food recipes (#AD). I’ve partnered with @think_rice and @thefeedfeed to bring you another exciting rice recipe!
Cacio e pepe risotto transforms the classic pasta dish into the best risotto you’ve ever had (trust me)! Risotto is all about the rice, so choosing a U.S. grown brand of medium-grain rice was a no-brainer! Get the recipe in my profile and elevate your next date night! #thinkrice #feedfeed"
Cacio e Pepe Risotto
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A Note from Feedfeed
A twist on a classic Italian dish? Sign us up! The best part of it all is this recipe uses U.S.-grown rice, which supports our farmers and incorporates sustainable practices
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- Recipe Card
Prep time: 5mins
Cook time: 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter, divided
- 1 shallot, peeled and finely minced
- 2 teaspoons freshly ground black pepper
- 1 1/2 cups U.S. grown medium-grain rice
- 1/2 cup dry white wine
- 6 cups chicken or vegetable stock (preferably homemade), warmed
- 1/3 cup freshly grated parmesan
- 1/2 cup freshly grated pecorino romano cheese
- 2 tablespoons mascarpone cheese
- kosher salet, to taste
- lemon slices, for serving
Method
Step 1
Melt one tablespoon of olive oil and one tablespoon of butter in a wide, shallow skillet over medium heat. Add the shallot and cook for 1-2 minutes, stirring constantly, until softened. Add the black pepper and cook for another minute, until fragrant. Add the rice and cook for another minute, stirring to coat.
Step 2
Add the wine and stir until the rice has absorbed most of it. Once the wine has been absorbed, add 1 cup of warm broth, stirring frequently. (This is the key to risotto, frequent stirring which releases starch from the rice and creates creaminess.) Once that broth has been absorbed, add another cup. A trick to tell when it’s time to add more broth is if the bottom of the pan is exposed when you drag your spoon across the bottom. You will continue to add broth, 1 cup at a time, while stirring until it has been absorbed into the rice and the rice is just slightly al dente, about 20-22 minutes.
Step 3
Once rice has reached desired doneness, remove from heat. Stir in remaining butter, pecorino romano cheese, and mascarpone until melted. Season to taste with salt and pepper and serve immediately with more grated cheese and lemon wedges on the side.