Introduction

Oh, the comfort of a warm, creamy bowl of risotto! It always brings me back to those cozy evenings, doesn’t it? But sometimes, making risotto can feel like a whole production. That’s where this Cacio e Pepe Risotto comes in to save the day! It’s inspired by the classic Roman pasta dish, but with the luxurious creaminess of risotto, and the best part? It’s surprisingly quick and easy to whip up, perfect for when you’re craving something special without all the fuss.

Why You’ll Love This Recipe

Fast: Ready in under 30 minutes, making it ideal for busy weeknights.
Easy: Simple steps that anyone can follow, even if you’re new to risotto.
Giftable: While it’s best served fresh, the aroma alone is a gift! Plus, the ingredients are easy to find for a future cook.
Crowd-pleasing: The classic cacio e pepe flavors are loved by almost everyone, and the creamy risotto texture is a guaranteed hit.

Ingredients

Gathering your ingredients is the first step to risotto bliss. Here’s what you’ll need:

2 tablespoons olive oil: Our flavorful foundation.
2 shallots, diced: These are milder than onions and add a delicate sweetness.
4 cloves garlic, roughly chopped: Because garlic makes everything better!
1 cup Arborio rice: The star of our risotto show. Its starchy nature creates that signature creamy texture.
½ cup dry white wine: Adds a touch of acidity and depth. Don’t worry, the alcohol cooks off!
2 ½ cups chicken stock ( or vegetable stock): Warm your stock beforehand – it helps the rice cook evenly.
½ cup grated Parmesan cheese: For that salty, nutty goodness.
⅓ cup grated Pecorino cheese: Adds a sharper, more pungent kick that’s essential for cacio e pepe.
¼ cup Mascarpone cheese: The secret weapon for extra silkiness and a hint of sweetness.
Kosher salt, to taste: To bring all those wonderful flavors together.
Freshly cracked black pepper, to taste: Be generous with this – it’s a key player!
Lemon, for serving: A squeeze of fresh lemon juice at the end brightens everything up beautifully.

How to Make It

Alright, let’s get cooking! This is going to be so good.

Start with the aromatics: Grab a large skillet or a Dutch oven (my personal favorite for even heat) and add your olive oil. Heat it over medium heat. Toss in your diced shallots and let them soften up for about 3-4 minutes. You want them tender and a little translucent.
Add the garlic: Now, add your chopped garlic and cook for just 1 minute more until you can smell its wonderful fragrance. Be careful not to burn it!
Toast the rice: Time for the Arborio rice! Stir it into the skillet and toast it for 1-2 minutes. You’ll see the edges of the rice grains start to look a little translucent. This step is crucial for developing that perfect risotto texture.
Deglaze with wine: Pour in your dry white wine. Stir it around and let it bubble and get completely absorbed by the rice. This adds a lovely layer of flavor.
The patient art of risotto: This is where the magic happens! Start adding your warm chicken or vegetable stock, one ladleful at a time. The key here is to stir constantly and let each ladleful of stock be absorbed before adding the next. Keep going with this process until the rice is al dente – meaning it has a slight bite to it – and wonderfully creamy. This usually takes about 18-20 minutes. It’s a bit like a risotto meditation!
Cheesy creamy goodness: Once the rice is cooked to perfection, remove the skillet from the heat. Now, stir in your grated Parmesan, Pecorino, and that lovely Mascarpone cheese. Stir until everything is melted and beautifully combined. Oh, the creaminess!
Season and taste: Grab your kosher salt and freshly cracked black pepper. Season to your liking. Give it a taste and add more if needed. This is your moment to perfect the flavor!
Serve it up! Ladle this glorious Cacio e Pepe Risotto into warm bowls. Serve immediately with fresh lemon wedges on the side. A little squeeze of lemon right before you dig in adds such a bright, fresh finish.

Substitutions & Additions

This recipe is fantastic as is, but feel free to get creative!

Vegetarian Option: Simply use vegetable stock instead of chicken stock.
Spice it Up: For a bit of a kick, add a pinch of red pepper flakes with the garlic.
Herbs: A sprinkle of fresh parsley or chives stirred in at the end adds a lovely pop of green and freshness.
Different Cheeses: While Parmesan and Pecorino are classic, you could experiment with a sharp white cheddar or even a bit of Gruyère for a different flavor profile.
Add Protein: Cooked shrimp, pan-seared chicken, or even some crispy pancetta tossed in at the end would be delicious.

Tips for Success

A few little tricks can make your risotto experience even smoother.

Warm Your Stock: As I mentioned, using warm stock is key. Cold stock can shock the rice and make the cooking process uneven. Keep it simmering in a separate pot.
Stir, Stir, Stir: Constant stirring is what releases the starch from the Arborio rice, creating that signature creamy texture. Don’t walk away from your pot for too long!
Don’t Overcook: You want the rice to be al dente, not mushy. Taste it as you go!
Prep Ahead: You can dice your shallots and chop your garlic a day in advance and store them in airtight containers in the fridge. The cheese can also be grated ahead of time.
Serve Immediately: Risotto is best enjoyed right after it’s made. It can become a bit stiff if left to sit too long.

How to Store It

While this Cacio e Pepe Risotto is truly a dish best served fresh, if you happen to have leftovers, here’s how to handle them:

Allow the risotto to cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 2 days. To reheat, you’ll likely need to add a splash of extra stock or water when gently warming it on the stovetop over low heat. Stir constantly until it loosens up and becomes creamy again. You might need to adjust seasoning after reheating.

FAQs

Can I use a different type of rice for risotto? While Arborio is traditional and best for its starch content, you could try Carnaroli or Vialone Nano if you can find them. Avoid long-grain or instant rice, as they won’t give you the creamy texture you’re looking for.
Why is my risotto not creamy? This is usually due to not stirring enough, not toasting the rice properly, or adding the liquid all at once instead of gradually.
Is it okay to use pre-grated cheese? While pre-grated cheese is convenient, freshly grated cheese melts better and has a superior flavor. I highly recommend grating your own Parmesan and Pecorino if possible!

Creamy Cacio e Pepe Risotto

A quick and easy risotto inspired by the classic Roman pasta dish, offering a creamy texture and cacio e pepe flavors, perfect for weeknight meals.

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Prep Time 10

Cook Time 20

Servings 4 people

Equipment

large skillet or Dutch oven
small pot For warming stock

Ingredients

Main ingredients

2 tablespoons olive oil Our flavorful foundation.
2 shallots diced. These are milder than onions and add a delicate sweetness.
4 cloves garlic roughly chopped. Because garlic makes everything better!
1 cup Arborio rice The star of our risotto show. Its starchy nature creates that signature creamy texture.
0.5 cup dry white wine Adds a touch of acidity and depth. Don't worry, the alcohol cooks off!
2.5 cups chicken stock ( or vegetable stock) Warm your stock beforehand – it helps the rice cook evenly.
0.5 cup grated Parmesan cheese For that salty, nutty goodness.
0.33 cup grated Pecorino cheese Adds a sharper, more pungent kick that's essential for cacio e pepe.
0.25 cup Mascarpone cheese The secret weapon for extra silkiness and a hint of sweetness.
to taste Kosher salt To bring all those wonderful flavors together.
to taste Freshly cracked black pepper Be generous with this – it’s a key player!
Lemon for serving. A squeeze of fresh lemon juice at the end brightens everything up beautifully.

Instructions

Start with the aromatics: Grab a large skillet or a Dutch oven (my personal favorite for even heat) and add your olive oil. Heat it over medium heat. Toss in your diced shallots and let them soften up for about 3-4 minutes. You want them tender and a little translucent.
Add the garlic: Now, add your chopped garlic and cook for just 1 minute more until you can smell its wonderful fragrance. Be careful not to burn it!
Toast the rice: Time for the Arborio rice! Stir it into the skillet and toast it for 1-2 minutes. You'll see the edges of the rice grains start to look a little translucent. This step is crucial for developing that perfect risotto texture.
Deglaze with wine: Pour in your dry white wine. Stir it around and let it bubble and get completely absorbed by the rice. This adds a lovely layer of flavor.
The patient art of risotto: This is where the magic happens! Start adding your warm chicken or vegetable stock, one ladleful at a time. The key here is to stir constantly and let each ladleful of stock be absorbed before adding the next. Keep going with this process until the rice is al dente – meaning it has a slight bite to it – and wonderfully creamy. This usually takes about 18-20 minutes. It's a bit like a risotto meditation!
Cheesy creamy goodness: Once the rice is cooked to perfection, remove the skillet from the heat. Now, stir in your grated Parmesan, Pecorino, and that lovely Mascarpone cheese. Stir until everything is melted and beautifully combined. Oh, the creaminess!
Season and taste: Grab your kosher salt and freshly cracked black pepper. Season to your liking. Give it a taste and add more if needed. This is your moment to perfect the flavor!
Serve it up! Ladle this glorious Cacio e Pepe Risotto into warm bowls. Serve immediately with fresh lemon wedges on the side. A little squeeze of lemon right before you dig in adds such a bright, fresh finish.

Notes

While this Cacio e Pepe Risotto is truly a dish best served fresh, if you happen to have leftovers, here's how to handle them:
Allow the risotto to cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 2 days. To reheat, you'll likely need to add a splash of extra stock or water when gently warming it on the stovetop over low heat. Stir constantly until it loosens up and becomes creamy again. You might need to adjust seasoning after reheating.