Cacio e Pepe Risotto

Method

1. Prepare the vegetable broth: peel and chop carrots, leek, celery, and onion. Sauté in olive oil with a few black pepper and Sichuan pepper grains. Add water (or ice to cool quickly) and bring to a boil. Simmer for about 30 minutes.
2. In a separate pan, toast Carnaroli rice in a generous amount of olive oil until the grains become translucent. Do not brown.
3. Deglaze with Prosecco (or dry white wine) and let the alcohol evaporate.
4. Add hot vegetable broth ladle by ladle, stirring frequently. Cook for about 17 minutes, adding broth as needed.
5. Meanwhile, prepare the cheese blend: grate the three pecorino cheeses (Roman, Marche, and Tuscan) and mix together.
6. Crush black pepper and Sichuan pepper in a mortar or with a knife. Optionally toast the pepper grains briefly for extra aroma.
7. When the risotto is al dente, turn off the heat. Add a squeeze of lemon juice and grated lemon zest.
8. Add a generous amount of the cheese mixture, a spoonful of the pepper blend, a drizzle of olive oil, and a little broth. Stir vigorously (the 'Sound of Love') to create a creamy texture.
9. Plate the risotto, finishing with additional grated pecorino and a sprinkle of pepper. Serve immediately.