Cacio Pepe Risotto

Serves 4

Time 40 minutes

Ingredients

125g butter

3 tbsp coarsely ground black pepper

1 tbsp olive oil

6 cloves garlic, chopped

½ cup white wine

1¾ cup arborio rice

6 cups vegetable stock

1 cup parmesan, grated + extra for garnish

1 cup pecorino, grated + extra for garnish

½ cup chopped chives

Salt

Method

In a pot, bring the stock to a boil. Once boiled, reduce the heat to low to keep it hot.

In a large frying pan over medium heat, toast the peppercorns for about 30 seconds or until fragrant. Add the olive oil and half the butter. Once melted, add the garlic and cook for 1 minute, stirring.

Add the rice and cook, stirring, for another minute. Pour in the wine and cook for 1-2 minutes or until the wine has been absorbed.

Add the hot stock one ladle at a time, stirring continuously. Only add more stock when the liquid has absorbed. Continue this process for 20–25 minutes, stirring frequently so the risotto doesn’t become gluey.

When all the stock has been absorbed, turn off the heat and stir through the remaining butter, parmesan and pecorino. Check for seasoning and add salt if needed.

Serve topped with chives and extra cheese.