Risotto Cacio e Pepe

Serves 6

Make your own pasta: Not Necessary


Recipe – Veg Stock

1.3L Water

2 Carrots (washed)

2 Brown Onions

3 Celery sticks (washed)

2 Garlic cloves

1 bunch of Thyme

3 Bay leaves

5 Black Peppercorns


Recipe – Risotto

400g good quality risotto rice

1 Brown Onion (finely diced)

2 Garlic cloves (finely chopped)

3 Bay Leaves

¼ bunch of Thyme (picked & chopped)

1.2L Vegetable Stock

200mL White Wine

300g Butter (diced)

200g Parmesan (grated)

1 Lemon (juiced)

Pepper (freshly cracked)


To Serve

½ bunch of Parsley (chopped)

Pepper Extra Virgin Olive Oil


Method – Veg Stock

1) Roughly cut all the vegetables and add all ingredients to a pot.

2) Bring to a boil.

3) Take off the heat and allow to cool to room temperature.

4) Strain and keep aside.


Method – Risotto

1) Weigh 200g of extra virgin olive oil. Add 10g of black peppercorns. Put into a airtight jar and allow to sit for 7 days.
2) In a medium sized pan, heat the pan to a medium to hot temperature. Add 100mL of oil, add onions, garlic, bay leaves and thyme. Continue to sweat down until your onions have become translucent.
3) Add rice and continue to cook. Continue to stir thoroughly whilst checking that all of the rice is hot. This will ensure that the grains are sealed and the rice will keep a pleasant consistency.
4) Add the white wine. Continue to stir until the wine has been soaked up by the rice.
5) Add 1 large ladle of the warm vegetable stock. Continue to stir until the stock is soaked up by the rice. Repeat this process until the risotto is cooked to your liking.
6) To finish the risotto, make sure that the last bit of stock is almost completely absorbed. Take the risotto off of the heat, add the butter and cheese, stirring until it is all melted. Add lemon juice and season with salt and freshly cracked pepper. 

To Serve

1) Serve onto flat plates or bowls. Drizzle some of the infused pepper extral virgin olive oil over the top. Garnish with some of the chopped parsley.

Nathan MosesComment