Cacio e Pepe Risotto

    Austin Waiter
    Tony's

    • prep time: 10 minutes, cook time: 25 minutes
    • serves 4
    I love the Cacio e Pepe Risotto because it is a classic Italian dish with the pecorino Toscano. Pecorino was originally the most popular cheese before parmigiano reggiano in Italy. It was the true king of cheese in Italy before parmigiano reggiano.  This risotto shows that simple, fine ingredients can make an outstanding dish. This is one of those dishes that you can cook for yourself late at night or if you are having a dinner party with friends and family. It is the perfect dish for all occasions. I like to pair it with Rosso di Montalcino, Donatella Cinelli Colombini, 2017. – Chef Austin Waiter 
     
    Tony’s Cacio e Pepe Risotto is always available for dine-in and take away. Pro-Tip: Add Alba White Truffles to your risotto. This seasonal delicacy is only available for a short period of time every year in the fall and winter. When White Truffles aren’t in season, Chef Austin recommends adding black truffles. 
    Risotto

    Ingredients

    • 5 cups chicken stock
    • 4 tbsp butter
    • 1/2 cup white onion, minced
    • 1/2 tbsp garlic, minced
    • 1 1/2 cup carnaroli rice (Acquerello brand is best)
    • 1/4 cup freshly grated parmigiano
    • sea salt
    • fresh ground black pepper

    Directions

    1. Place the chicken stock in a pot and bring it to a simmer.

    2. In a separate heavy-bottom pan, put 2 tablespoons of butter and onions. Cook the onions over medium heat until they become translucent.

    3. Next add the minced garlic to the onions and cook until fragrant.

    4. Next add the rice and briefly cook it over medium heat. This will toast the rice.

    5. Add stock 1 cup at a time and stir the rice until the stock is absorbed.

    6. Season lightly with salt and ground pepper

    7. When stock is absorbed, add another cup of chicken stock.

    8. Repeat the process until the rice is tender.

    9. To finish risotto, add the remaining 2 tablespoons of butter, and grated parmesan.

    10. Stir in the butter and take parmesan off the heat and adjust the consistency of the risotto with chicken stock.

    11. Season to taste with salt and pepper, if needed.

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