Risotto Cacio e Pepe Recipe (No Cream, Just Cheese & Pepper)
This risotto cacio e pepe is rich, creamy, and made without cream. A cozy Italian-inspired dinner with just a handful of ingredients.
Ingredients
- 2 tablespoons unsalted butter
- 1 teaspoon freshly cracked black pepper
- 1 cup arborio rice
- 5 ½ cups chicken stock warmed
- ½ cup freshly grated Pecorino Romano cheese
- 2 tablespoons grated Parmesan cheese plus more for serving
- ½ teaspoon kosher salt
Instructions
- Toast the pepper and rice: Melt the butter in a large pot or Dutch oven over medium heat. Add the black pepper and toast for about 30 seconds, until fragrant. Add the arborio rice and cook for 1–2 minutes, stirring frequently, until lightly translucent around the edges.
- Begin the risotto: Pour in 1 ½ cups of warm chicken stock and bring to a gentle boil. Stir constantly until the liquid is mostly absorbed.
- Build the creamy texture: Pour in 1 ½ cups of warm chicken stock and bring to a gentle boil. Stir constantly until the liquid is mostly absorbed. Add the remaining stock 1 cup at a time, stirring frequently and allowing each addition to absorb before adding the next. Continue this process until the rice is tender and creamy, about 18–22 minutes total.
- Finish with cheese: As the final addition of stock absorbs, reduce the heat to low. Stir in the Pecorino Romano, Parmesan, and salt. Remove from the heat and stir until smooth and glossy.
- Serve: Serve immediately with additional Parmesan and freshly cracked black pepper.
Did You Make This Recipe?
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