ItalianRoman
Risotto Cacio e Pepe with Three Pecorinos
by Chef Max Mariola · 1.1M subscribers on YouTube
A creamy risotto inspired by the classic Roman pasta dish, with a blend of three pecorino cheeses and black and Sichuan pepper.
- Difficulty
- medium
Ingredients
17 items- CarrotFor vegetable broth
- LeekLeek
- CeleryFor vegetable broth
- Onion
- Extra Virgin Olive OilFor broth base and finishing
- Grani di Pepe NeroFor broth and finishing
- Sichuan PepperFor broth and finishing
- WaterFor broth
- Ice(optional) — Ice cube for broth
- Carnaroli Rice
- White WineFor deglazing
- Pecorino MarchigianoGrated
- Pecorino delle Terre PisaneGrated
- Pecorino RomanoGrated
- ButterFor mantecatura
- LemonZest, untreated
- SaltTo taste
Method
- Prepare vegetable broth: sauté carrot, leek, celery, and onion in oil. Add black peppercorns and Sichuan peppercorns, toast. Add cold water and an ice cube. Simmer for about 30 minutes. Strain.
- Grate the three pecorino cheeses (Pecorino Marchigiano, Pecorino delle Terre Pisane, Pecorino Romano). Mix together.
- In a separate pan, toast Carnaroli rice in oil until translucent.
- Deglaze with white wine, let evaporate.
- Gradually add the hot vegetable broth, stirring constantly. Cook for 17 minutes, adding broth as needed.
- When al dente, remove from heat. Add the grated pecorino mix, a knob of butter, a splash of broth, and black pepper and Sichuan pepper to taste. Mantecare.
- Finish with a grating of lemon zest and a drizzle of olive oil. Serve with extra pepper.
Chef Max Mariola
Professional chefReviewer1.1M subscribers on YouTube400.6M total channel viewsChef italiano. Ricette cucinate a casa, focus completo sulle ricette.
