Cacio e Pepe Risotto with Brown-Butter Lemons Recipe
This simple recipe from Gurdeep Loyal is a take on cacio e pepe, using risotto rice instead of pasta as the base.
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Ingredients
- 1 unwaxed lemon
- 85g of butter
- 1 tbsp of olive oil
- 1 large onion, finely diced
- 2 large celery sticks, finely diced
- 4 garlic cloves, crushed to a paste
- 1 tbsp of black peppercorns, coarsely crushed
- 300g of Arborio risotto rice, or carnaroli rice
- 200ml of dry white wine
- 2 tsp Dijon mustard
- 800ml of hot chicken stock, or vegetable stock
- 75g of Pecorino Romano, grated, plus extra shavings to serve
- 1/2 tsp freshly grated nutmeg
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