Risotto cacio e pepe in a pressure cooker, an alternative version of the classic cacio e pepe pasta, simple to prepare, perfect for an everyday lunch or for special occasions. Who hasn’t tried cacio e pepe at least once in their life? To be honest, I still haven’t tried it in Rome and sooner or later I’d like to take a trip to taste it, as well as to visit the magnificent city. For now, I settle for my homemade version, equally good and always appreciated by everyone—my husband and daughters.
Today, however, I want to leave you a variation of this classic first course: risotto cacio e pepe. Simple and very tasty, obviously prepared in the pressure cooker. Those who know me know that I adore risottos, but above all I love preparing them with this cooking method. Much faster and more practical than the traditional one, it allows you not to give up the creaminess of a good risotto. The procedure is the same used for preparing the pasta version. Toast the pepper in a pan while preparing the risotto. Separately, prepare the delicious creamy sauce with grated Pecorino, to which hot water is added little by little. Please, add a little at a time until you reach the desired consistency. You can always add more, but you can never remove it. This final result is then served alongside the risotto for each diner. I won’t go on too long in the explanation. I only invite you to follow me in the kitchen, because the risotto cacio e pepe in a pressure cooker will be ready in a click!
If you’re interested in other pressure cooker risotto recipes, also read:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 4 Minutes
- Portions: 3People
- Cooking methods: Pressure cooker
- Cuisine: Italian
- Seasonality: All seasons
- Energy 494.45 (Kcal)
- Carbohydrates 56.55 (g) of which sugars 1.81 (g)
- Proteins 10.15 (g)
- Fat 22.31 (g) of which saturated 9.69 (g)of which unsaturated 2.74 (g)
- Fibers 1.09 (g)
- Sodium 2,900.33 (mg)
Indicative values for a portion of 325 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz Carnaroli rice
- 1/4 cup white onion, finely chopped (about 25 g)
- 1 3/4 tbsp extra virgin olive oil (about 25 g)
- 1/3 cup white wine (about 100 g)
- 3 cups vegetable broth (about 700 g)
- 1.5 oz Pecorino Romano, grated (about 40 g)
- water (hot, as needed)
- salt (to taste)
- black pepper (to taste)
- 1 3/4 tbsp butter (about 25 g)
- 1 oz Pecorino Romano (about 25 g)
Tools
- Pressure cooker
- High-sided casserole
- Cutting board
- Knife
- Small bowl
Steps
To prepare the risotto cacio e pepe, first prepare the vegetable broth and keep it warm. Then clean the onion and finely chop it with a knife. Sauté it in the open pressure cooker with the oil over low heat for a few moments, until it wilts.
Add the rice and toast it for a couple of minutes over high heat, stirring. Then deglaze with the white wine and let the alcohol evaporate. Add the hot broth, season with salt, and close the pressure cooker, bringing it to maximum heat. From the start of the whistle, cook for 4 minutes over low heat.
Meanwhile, crush the peppercorns, toast them in a pan for a few minutes, and grate the Pecorino. Heat a little water in a small saucepan and put 1.5 oz (about 40 g) of grated Pecorino in a bowl with the pepper. Add the hot water little by little, stirring, until you obtain a smooth, lump-free cream. Add a little water at a time until you reach the right consistency.
When the risotto’s cooking time is up, gradually release the steam and open the pressure cooker. Stir in the butter and 1 oz (about 25 g) of Pecorino and mix until the ingredients are melted and incorporated.
Serve the risotto with the cacio e pepe cream and additional freshly ground pepper for each diner.
Storage and tips for cacio e pepe risotto
Risotto cacio e pepe is best enjoyed immediately after cooking, so as not to lose its creaminess.
FAQ Questions and Answers for risotto cacio e pepe
Can I cook it in a traditional pot?
Of course, you can prepare the same recipe using the traditional cooking method, but you will need to increase the cooking times.
