Cacio e Pepe Risotto

Method

1. Prepare a broth with whole peppercorns; this will already give flavor to the risotto.
2. Toast the rice in a pot over high heat until it is hot to the touch and you cannot hold it between your fingers.
3. Add several ladles of boiling broth (5–6 ladles are fine). Lower the heat slightly.
4. Cook the risotto, stirring occasionally, adding more broth whenever the rice appears dry. Always keep the rice covered by simmering broth.
5. Near the end of cooking, season with salt. Taste the rice to check doneness.
6. When the rice is al dente, remove from heat and let it rest for 20–30 seconds.
7. For mantecatura (creaming), add freshly ground black pepper, pieces of frozen butter (put butter in the freezer 30 minutes before), and grated Pecorino Romano.
8. Stir initially with a spoon, then use a wave motion (if you know the technique) to create the typical 'onda' (wave) consistency. The risotto should have a creamy, flowing texture.
9. Cover the risotto and let it rest for about 30 seconds before serving.
10. Serve on a flat plate, spreading the risotto with gentle taps or by swirling the plate. The final risotto should be creamy and cohesive.