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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Ingredients
- 2 lb. Parmigiano-Reggiano, coarsely grated
- 8½ cups water
- 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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