Cheesy, warm and comforting Cacio e Pepe Risotto brings the simple brilliance of the classic Italian pasta to risotto: ripe pecorino and parmesan folded through creamy, perfectly cooked arborio or carnaroli rice with plenty of freshly cracked black pepper. The result is a rich, peppery dish that’s surprisingly easy to prepare.
If you enjoy traditional Cacio e Pepe pasta, you’ll love this risotto adaptation. The distinctive flavours—cheese and pepper—are preserved and infused into the rice so every spoonful tastes like the classic dish served in a new, creamy form.
This version stays faithful to the original profile: no garlic, no onion and no wine. For a touch of extra silkiness I often finish with a knob of butter, but that’s optional—this risotto is delicious on its own.
Ingredients – what you need
The ingredients are minimal and pantry-friendly: arborio or carnaroli rice, chicken or vegetable stock, pecorino and parmesan cheese, freshly ground black pepper, salt, and olive oil or butter to finish.
How to make Cacio e Pepe Risotto – step by step
Start by keeping your stock warm in a saucepan. Heat 1 tbsp olive oil in a large pan over medium heat. Add the rice and toast it for about one minute, stirring so the grains become slightly translucent and fragrant (photo 1).
Pour in a few ladles of hot stock so the rice is just covered. Stir until the rice absorbs the liquid, then add another ladleful. Keep adding warm stock a ladle at a time, stirring regularly and allowing the rice to absorb the liquid between additions. Continue until the rice is tender but still has a slight bite and the mixture is thick and creamy (photo 2).
Remove the pan from the heat and stir in the grated pecorino and parmesan, a generous crack of black pepper (1–2 tsp depending on preference), around 1 tbsp butter if using, and a pinch of salt. Stir vigorously so the cheeses melt into the rice and create a glossy, silky finish. Taste and adjust seasoning, then serve immediately (photos 3 & 4).
Recipe Tips
- Additional flavours – if you prefer a more layered base, gently sauté finely chopped shallot, garlic or onion first and deglaze with a splash of white wine before adding the rice. That said, the classic Cacio e Pepe profile shines without these additions.
- Butter – stirring in 1 tbsp of cold butter at the end gives an extra glossy richness, but it’s optional if you want a lighter finish.
- Stock – both chicken and vegetable stock work well. Chicken stock adds a bit more depth; keep the stock warm so it doesn’t cool the rice when added.
Short-grain, starchy varieties like Arborio and Carnaroli are ideal for risotto because they release starch and create a creamy texture. Avoid long-grain rice for risotto.
Store leftovers in an airtight container in the refrigerator for 1–2 days. Reheat gently with a splash of stock or water to loosen the texture. Leftover risotto also makes excellent arancini: shape into balls, coat in flour, egg and breadcrumbs, then fry until golden.
More delicious risotto recipes you might like
- Butternut Squash Risotto With Thyme
- Risotto alla Valdostana (Fontina Cheese Risotto)
- Simple Saffron Risotto
- Creamy Mushroom Risotto
- Creamy Tomato Risotto
If you try this Cacio e Pepe Risotto, please rate the recipe and leave a comment to tell me how it turned out—I love hearing from readers. Follow the blog on social channels to catch new recipes and updates.
Step By Step Photos Above
Most recipes include helpful tips, step-by-step photos and sometimes video to make success easier.
Cacio e Pepe Risotto
By Emily
Ingredients
- 1.5 cups arborio or carnaroli rice (270g)
- 5 cups chicken or vegetable stock (1200ml), kept warm
- 1 cup pecorino, freshly grated (70g)
- ½ cup parmesan, freshly grated (40g)
- 1–2 tsp freshly ground black pepper
- 1–2 tbsp butter (optional)
- 1 tbsp olive oil
- Salt, to season
Instructions
- Keep the stock warm in a pot.
- Heat the olive oil in a large pan over medium heat. Add the rice and toast lightly for 1 minute.
- Add a few ladles of hot stock so the rice is just covered. Stir until absorbed, then add another ladle. Continue adding stock and stirring until the rice is creamy and cooked through.
- Remove from heat and stir in the grated cheeses, black pepper, butter if using, and a pinch of salt. Mix until melted and glossy. Taste and adjust seasoning, then serve immediately.
Notes
- Additional flavours – optional additions such as garlic, shallots or a splash of white wine can deepen the base if desired.
- Butter – a tablespoon stirred in at the end adds richness and sheen.
- Stock – use warm stock and add it gradually for the best texture.
- Leftovers – store covered in the fridge for 1–2 days; reheat with a splash of stock.
Helpful Info for All Recipes
- I use extra virgin olive oil unless specified otherwise.
- Vegetables are assumed to be medium unless noted.
- Recipes are tested using a fan (convection) oven where applicable.
- Nutrition is calculated automatically and should be used as an approximation.
Nutrition
Carbohydrates: 64 g |
Protein: 22 g |
Fat: 18 g |
Saturated Fat: 9 g |
Sodium: 575 mg
Nutrition information is an estimate.
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