cacio e pepe baked risotto
- 3½ cups (875ml/29½ fl oz) good-quality chicken stock
- 1 cup (250ml/8½ fl oz) pure (pouring) cream
- 1 tablespoon extra virgin olive oil
- 60g (2 oz) unsalted butter
- 1½ cups (300g/10½ oz) arborio or carnaroli rice
- 1½ teaspoons coarsely cracked black pepper, plus extra to serve
- 1 cup (80g/2¾ oz) finely grated parmesan or pecorino, plus extra to serve
- Preheat oven to 180°C (350°F).
- Place the stock and cream in a saucepan over medium–low heat. Bring to a simmer.
- Heat a large deep ovenproof frying pan or flameproof roasting pan over medium heat. Add the oil, butter and rice and cook, stirring, for 2 minutes.
- Add the stock mixture to the rice and stir to combine. Cover with a tight-fitting lid or aluminium foil and bake in the oven for 20 minutes. Allow to stand, covered, for 5 minutes. Remove the lid.
- Add the pepper and parmesan or pecorino and stir for 5 minutes or until the risotto is creamy.
- Serve with extra pepper and parmesan. This risotto is great served with a simple peppery rocket salad. Serves 4
Take care not to overcook this risotto. It’s a baked risotto that starts to thicken and become super creamy as you stir it at the end of the baking time - be patient, I assure you it will be perfect.
Photography: Con Poulos
© DONNA HAY GROUP
