Cacio e Pepe Rissoto

This ultra-creamy risotto takes its cues from cacio e pepe, pairing Parmigiano-Reggiano for its smooth melt with Pecorino Romano for the salty, tangy flavor that defines the Roman classic. The secrets to restaurant-quality risotto come down to three things: moisture, texture, and temperature. Gradually adding broth keeps the rice creamy, vigorous stirring creates a silky, almost pourable consistency, and warm plates help keep the risotto piping hot. The result is loose, glossy, and creamy from the first bite to the last.

Recipe courtesy of Justin Chapple

1/4 cup extra-virgin olive oil

1 large shallot, minced

2 garlic cloves, minced

Kosher salt and freshly ground black pepper

1 ½ cups carnaroli or other short-to-medium-grain risotto rice

½ cup dry white wine

5 to 7 cups hot low-sodium chicken broth

½ cup finely grated Parmigiano-Reggiano cheese

¼ cup finely grated Pecorino Romano cheese, plus more for serving

4 tablespoons cold unsalted butter, cubed

Put the serving dishes in a very low oven to warm them. In a wide Dutch oven or braiser, heat the olive oil over medium until shimmering. Add the shallot and garlic; season lightly with salt and pepper. Cook, stirring with a wooden spoon or rubber spatula, until softened but not browned, 3 to 5 minutes. Add the rice and cook, stirring frequently, until the grains are translucent around the edges, about 3 minutes.

Add the wine and cook, stirring, until evaporated, about 1 minute. Add about ½ cup of broth and cook, stirring often, until nearly absorbed, 1 to 2 minutes. Continue to cook, adding about ½ cup of broth at a time while stirring, until the rice is tender but al dente, about 15 to 20 minutes. You may not use all the broth. The risotto should still be loose and fluid at this point. When you drag a wooden spoon through it, a channel should form that closes within a couple of seconds.

Remove from the heat. Add both cheeses, the butter, ¼ cup of broth, and 2 teaspoons of freshly ground black pepper. Toss, stir, and shake the pan vigorously until the cheeses and butter are emulsified into the risotto; season with salt. The risotto will thicken as it sits, so it should be looser than you might expect. If needed, stir in more broth to create an almost pourable consistency.

Spoon the risotto onto warm serving dishes, gently tapping each dish so the risotto spreads. Top with more Pecorino and black pepper and serve immediately.