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BEST Cacio e Pepe Risotto – Recipe ๐Ÿ‡ฎ๐Ÿ‡น

This dish is the ultimate comfort food made with common ingredients found in your pantry!

This is the definition of comfort food! A warm bowl of cheesy, peppery risotto on a cold day really hits the spot. This recipe is so easy and made with common pantry staples. I didn’t use wine or onions to make this simple risotto because they are not found in classic cacio e pepe; I kept this recipe super minimal. Pair this with a Prosecco or a peppery Cabernet Sauvignon to complete the meal! This recipe serves 3-4 people (save the leftovers for arancini)!


  • 1 cup arborio or carnaroli rice
  • 3 cups chicken stock
  • 1/2 cup Parmigiano-Reggiano, grated
  • 1/2 cup Pecorino Romano, grated
  • 1 stick of unsalted butter, slicedย 
  • 1-2 tablespoons fresh ground black pepper
  • Kosher salt to taste


  1. Melt butter in a saute pan and add the rice. Stir to coat. Then add 1/2 cup of chicken stock.
  2. Cook down stock 1/2 cup at a time and stir until risotto is cooked and has absorbed the liquid (about 15-20 minutes).
  3. Remove from heat and add the pepper and cheeses. Stir to incorporate. Salt to taste.
  4. Top with more black pepper and serve. Pair with either Prosecco or a peppery Cabernet Sauvignon.

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