Risotto Cacio e Pepe

By lorik

Ingredients

• FOR THE PARMESAN BROTH:
• 2 lb. Parmigiano Reggiano, coarsely grated
• FOR THE RISOTTO:
• 6 cups parmesan broth
• 1 ⁄3 cup parmesan cream
• 2 tbsp. unsalted butter
• 3 medium shallots, minced
• 2 cloves garlic, minced
• 2 cups Arborio rice
• Freshly ground black pepper, to taste
• Parsley leaves, for garnish

Details

Servings 4
Adapted from saveur.com

Preparation

Step 1

Make the parmesan broth: Combine parmesan and 8 1⁄2 cups water in a 6-qt. saucepan over medium-low. When the cheese becomes stringy, remove from heat. Let cool to room temperature, and repeat heating once more. Refrigerate broth 8 hours or overnight. The next day, the broth should have separated into 3 distinct layers: a cream layer, on top; a broth layer, in the middle; and solids, on the bottom. Carefully remove the top cream layer and reserve. Strain the broth, discarding remaining solids (bottom layer).

Make the risotto: Heat broth in a 4-qt. saucepan over medium heat; set aside and keep warm. Heat butter in a 6-qt. saucepan over medium heat. Add shallots and garlic to saucepan; cook, stirring, until soft, 3 minutes. Add rice; cook 2 minutes. Add reserved stock 1⁄2 cup at a time, cooking until each addition is absorbed before adding more. Cook, stirring often, until rice is tender and creamy, about 20-22 minutes. Stir in parmesan cream and cracked pepper; garnish with parsley leaves.