Risotto Cacio e Pepe

Method

1. Grind black pepper into a dry pan over medium heat to release the aroma.
2. Add the rice and toast it with the pepper for 2-3 minutes until the grains become translucent.
3. In the meantime, grate the pecorino cheese and grind some more black pepper onto it.
4. Cook the rice by adding boiling water, keeping the liquid about a finger above the rice. Stir occasionally until the rice is cooked al dente.
5. When the rice is almost done, turn off the heat. Take a little of the cooking water and mix it with the pecorino to create a creamy sauce. Add the water gradually; the cheese will melt and become creamy.
6. Let the cheese mixture rest for a minute to cool slightly.
7. Add the pecorino cream to the rice off the heat and stir vigorously to emulsify until very creamy.
8. Serve with an additional generous grinding of black pepper.