Cacio e pepe risotto. You may have noticed that I particularly love the rustic and traditional cuisine of our Italy, and I continue the search for little-known dishes; every now and then some dish created by me pops up, but… For a few months now, I have been searching for those humble dishes that many have abandoned, convinced that they are no longer fashionable. However, I am working exactly to get recognition for the origins of our cuisine, which has passed down values and traditions, a story to follow up on a change that we find especially in cities, but remains at a good level in small villages, outside the chaos.
Besides the knowledge of our history and our food, I believe there is misinformation about certain aspects of humble cuisine, which now seems to be coming back into fashion, but presented in a completely new form that doesn’t always promote product knowledge, but creates expectations only on the aesthetic side.
Many approach food with only a fashionable spirit, often economically, since everyone makes cooking videos, everyone has become a chef, forgetting that behind this work, a great passion and knowledge are required, and one must apply themselves and study continuously.
I don’t want to go on for too long, so I’ll move on to the recipe. In the Lazio hinterland, where pecorino replaces Parmigiano and Grana Padano, dishes are flavored with aged sheep cheeses. Even in the north, sheep are raised to produce good milk for cheese, but the processing occurs with other procedures.
The cacio e pepe risotto, a simple recipe full of flavor and aroma! The ingredients? Cacio e pepe, naturally!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Cacio e pepe…
- 12 coffee cups rice (My right amount for one person corresponds to two coffee cups of raw rice.)
- 7 oz pecorino romano
- to taste black pepper
- to taste salt
- to taste olive oil
- to taste wafers (Of pecorino for decoration and to add an extra touch)
Tools
A pot for the vegetable broth, a pan for the wafers, a saucepan for the risotto.
- Pots
- Dishes
Steps
From the vegetable broth to the risotto
First of all, in a suitable pot, put some vegetables, including: carrot, onion, celery; I also had some other leftovers that I keep specifically for this use. Toast the rice in the saucepan
And add the broth gradually as it requires liquid. Pay attention to the cooking and stir often.
Cream with grated pecorino and plenty of black pepper!
Arrange on plates and serve with pecorino wafers toasted in the pan
Serve hot
A simple main course that leaves an excellent impression. The crispy and salty wafers will add an extra touch to the dish, creating a pleasant contrast of flavors. The toasted pecorino will have a strong and even bitter taste that goes well with the creaminess and sweetness of the risotto. The pepper, in addition to giving aroma, will add a spicy note to the dish.
If there is any risotto left over, you can either consume it after reheating or transform it into balls with the addition of eggs and breadcrumbs and fry them. A pleasant transformation that could become a new way to present and serve rice.
FAQ (Questions and Answers)
What variety of rice should be used?
I recommend Carnaroli, as it holds up well during cooking!
