Cacio e pepe risotto with brown-butter lemons
This simple recipe from Gurdeep Loyal is a take on cacio e pepe, using risotto rice instead of pasta as the base. Although delicious as is, this dish is taken to another level with the addition of brown butter lemons, which bring nuttiness and zing to this rich rice dish.
Gurdeep says: 'You can ‘cacio e pepe’ anything it seems, so much so that the phrase almost becomes a verb. You can cacio e pepe shortbread, lasagne, pizza, nachos and even gelato – which, while certainly unique, is probably not something I’ll be trying again. Risotto is my favourite thing to ‘cacio e pepe’ and is, in my opinion, even more satisfyingly delicious than the original cheese-and-black-pepper-pasta dish. The nutty creaminess of Pecorino Romano in this recipe voluptuously coats slow-cooked rice, and the tangle of butter-fried lemon slivers on top surprises the palate with a zing!'
Ingredients
Metric
Imperial
- 1 unwaxed lemon
- 85g of butter
- 1 tbsp of olive oil
- 1 large onion, finely diced
- 2 large celery sticks, finely diced
- 4 garlic cloves, crushed to a paste
- 1 tbsp of black peppercorns, coarsely crushed
- 300g of Arborio risotto rice, or carnaroli rice
- 200ml of dry white wine
- 2 tsp Dijon mustard
- 800ml of hot chicken stock, or vegetable stock
- 75g of Pecorino Romano, grated, plus extra shavings to serve
- 1/2 tsp freshly grated nutmeg
Method
Using a very sharp knife or mandoline, slice the lemon into really thin discs – removing the pips
Heat 50g of the butter in a saucepan and cook over a medium heat for 5–6 minutes until it just starts to turn toasted brown
- 85g of butter
Add the lemon slivers and cook for 3–4 minutes, turning regularly, until they are tender. Set aside
In a separate large saucepan, melt the remaining 35g of butter with the olive oil, then add the onion. Cook for 7–8 minutes over a medium heat until it turns translucent
- 1 tbsp of olive oil
- 1 large onion, finely diced
Next, add the celery and garlic, cooking for another 3 minutes, adding a splash more oil if needed
- 2 large celery sticks, finely diced
- 4 garlic cloves, crushed to a paste
Next, add the crushed black pepper, mix well and then add the rice. Cook for 2–3 minutes, coating the rice with the oil and toasting just slightly – being careful it doesn’t burn
- 1 tbsp of black peppercorns, coarsely crushed
- 300g of Arborio risotto rice, or carnaroli rice
Pour over the white wine and add Dijon mustard, cooking for 2 minutes until it has fully dissolved
- 200ml of dry white wine
- 2 tsp Dijon mustard
Very slowly add 1 ladleful of hot stock to the rice at a time – stirring constantly – and only add another ladleful of stock when the previous one has been absorbed fully. Be patient, and don’t be tempted to add it all at once – you want to keep adding stock and stirring for 18–20 minutes over a medium heat until the rice grains are tender and the risotto is creamy
- 800ml of hot chicken stock, or vegetable stock
Remove from the heat and mix through the grated Pecorino – stirring until it’s melted
- 75g of Pecorino Romano, grated, plus extra shavings to serve
Serve generous dollops of risotto topped with the lemon slivers, brown butter, a grating of fresh nutmeg and extra Pecorino shavings. It shouldn’t need any salt but feel free to add more black pepper to garnish
- 1/2 tsp freshly grated nutmeg
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