The Most Luxurious Cacio e Pepe Risotto
There are chefs you admire, and then there are chefs who completely change the way you think about food.
For me, that’s Massimo Bottura.
The legendary Italian chef behind the world-renowned restaurant Osteria Francescana is known for transforming traditional Italian ingredients into something unexpected while honoring their history and culture. His creativity, passion, and ability to tell stories through food are a huge source of inspiration.
The magic comes from transforming Parmigiano into a rich broth and silky cream that become the foundation of the risotto itself.
The finished dish is elegant, comforting, deeply savory, and surprisingly simple in its ingredients.
If you’re a cheese lover, this might be one of the most memorable risottos you’ll ever make.
What Makes This Risotto Special?
Traditional risotto is made by slowly adding stock to rice.
In this version, Massimo Bottura replaces stock with a homemade Parmigiano broth created by gently heating Parmigiano-Reggiano with water and allowing it to separate overnight.
The next day you’ll discover three distinct layers:
- A silky Parmigiano cream on top
- A flavorful cheese broth in the middle
- Protein solids on the bottom
The broth becomes the cooking liquid for the risotto while the cream is stirred in at the very end.
The result is a risotto that tastes impossibly rich while remaining beautifully balanced.
Tips For Perfect Risotto
- Use authentic Parmigiano-Reggiano for the best flavor.
- Keep the broth warm throughout cooking.
- Stir often, but don’t overwork the rice.
- Serve immediately for the creamiest texture.
- Use freshly cracked black pepper rather than pre-ground.
My Go-To Kitchen Staples
- High-quality Dutch oven or Braiser
- Stainless steel saucepan
- High quality pepper grinder
- Organic black peppercorns
- Wooden spoon
- Fine mesh strainer
- Organic Arborio rice
- Imported Italian pasta bowls
I always link my exact favorites, so you can recreate this perfectly at home. If you click and buy, I might earn a little commission—thanks for the love!
Your New Favorite Risotto
What I love most about this recipe is how luxurious it feels while remaining surprisingly simple. A handful of quality ingredients come together to create a dish that’s comforting enough for a cozy night at home yet elegant enough for a special dinner party.
The flavor is pure Parmigiano-Reggiano in its most concentrated, delicious form, nutty, savory, creamy, and perfectly balanced with freshly cracked black pepper.
Pour yourself a glass of wine, put on your favorite Italian playlist, and enjoy the slow process of making risotto. It’s one of those recipes that reminds us that good food isn’t just about eating, t’s about creating an experience.
Follow along on Instagram for more Italian-inspired recipes and delicious dishes from around the world.
Gina
Cacio e Pepe Risotto
Ingredients
For the Parmigiano Broth:
- 2 lb. Parmigiano-Reggiano coarsely grated
For the Risotto:
- 2 Tbsp. unsalted butter
- 3 medium shallots minced
- 2 cloves garlic minced
- 2 cups Arborio rice
- Freshly cracked black pepper to taste
- Parsley leaves for garnish
Instructions
Make the Parmigiano broth:
- In a 6-quart saucepan over medium-low heat, combine the cheese and 8½ cups water. When the cheese becomes stringy, remove from heat. Let cool to room temperature, and repeat heating once more.
- Refrigerate the broth for at least 8 hours and up to overnight.
- The next day, the broth will have separated into 3 distinct layers: a cream layer on top; a broth layer in the middle; and solids on the bottom. Carefully remove the top cream layer and set aside.
- Strain the broth, discarding the solids.
Make the risotto:
- In a saucepan over medium heat, heat 6 cups of the Parmigiano broth; set aside and keep warm.
- In a large skillet or braiser melt the butter over medium heat. Add the shallots and garlic, and cook, stirring, until soft, 3 minutes.
- Add the rice; cook 2 minutes.
- Add the reserved broth ½ cup at a time, cooking until each addition is absorbed before adding more.
- Stirring often, cook until rice is tender and creamy, about 20–22 minutes.
- Stir in ⅓ cup reserved Parmigiano cream and plenty of freshly ground cracked pepper. Garnish with parsley.
