Risotto Cacio e Pepe | Saveur
In this recipe, the broth is slowly stirred into the risotto, taking the place of chicken stock, while the cream is added toward the end of cooking, giving the risotto a luxurious texture.
Ingredients
- 2 lb. Parmigiano-Reggiano, coarsely grated
- 2 Tbsp. unsalted butter
- 3 medium shallots, minced
- 2 cloves garlic, minced
- 2 cups Arborio rice
- Freshly cracked black pepper, to taste
- Parsley leaves, for garnish
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