Risotto 'Cacio & pepe'

Method

1. Cook the pork cheek in a non-stick pan until crispy.
2. Heat the butter in a heavy-based pan and stir in the rice, coating it. Cook until it starts to brown.
3. Continue cooking by gradually adding the stock.
4. When the rice is almost cooked, add a good tsp. of finely ground pepper.
5. As soon as the risotto is ready (but still 'al dente'), remove from the heat and beat in the pecorino a little at a time as well as another tsp. of pepper.
6. Stir until creamy and, if necessary, add a little stock.
7. Serve on warm plates, sprinkled with coarsely ground peppercorns and garnish with the crispy pork cheek (optional).

Chef's tip

You can modify the pepper and Pecorino quantities according to your own taste. Always take it slowly and add the ingredients little by little, as to make sure the taste doesn't get too strong.

Serving suggestion

Serve with vegetable side-dishes or a selection of cheeses.

Wine selection

Friulano, Gewürztraminer, Chianti Classico, Ripasso Valpolicella Superiore.

Family tip

The rice variety Vialone Nano is also a great choice for this particular Risotto!

Dish history

'Cacio & Pepe' traditionally refers to a Spaghetti dish typical of the Roman culinary culture: a generous pasta dish with plenty of savoury Pecorino (hard goat's) cheese and spicy ground black pepper.. but its Risotto version is equally as amazing! What may look like plain rice is actually an incredibly rich dish flavoured with lots of cheese and pepper.. Definitely a dish you must try!