Cacio e Pepe Risotto

One of my favourite recipes to cook has to be risotto. And I love this cacio e pepe risotto version because let's face it - what could be better than creamy rice, lots of parm and black pepper.



  • 2 - 2 1/2 cups chicken broth (low sodium)
  • 1 tbsp extra virgin olive oil, plus extra for drizzling
  • 1 medium sized shallot, finely minced
  • 2 garlic cloves, finely grated
  • 1 cup arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup finely grated fresh parmesan, plus extra shaved for topping
  • 1/3 cup mascarpone
  • 2 1/2 tbsp butter
  • 1/4 to 1/2 tsp freshly ground black pepper (to taste, but you want a lot!)
  • Lemon wedges, for serving


  1. Set a small pot on the stove over low heat and pour in the chicken broth to keep warm.
  2. Heat a large dutch oven over medium-low heat and drizzle in the olive oil. Once warm, add the shallot and sauté for two minutes, stirring often until softened. Add the garlic and cook for 30 seconds until fragrant.
  3. Pour in the rice and toast, stirring often for two to three minutes. Season with a good pinch of kosher salt.
  4. Deglaze the pot with white wine and cook, stirring often until the wine is absorbed and cooked off, about two to three minutes.
  5. Start pouring in the chicken broth 1/2 cup at a time, stirring frequently until the rice absorbs the liquid and then continue adding more until the rice is cooked through, about 18 to 20 minutes.
  6. Remove the dutch oven from the heat and add in the parmesan, mascarpone and butter and stir to incorporate. Add the black pepper and stir.
  7. Divide into bowls and top with more shaved parmesan, a drizzle of olive oil and lemon wedges. Season with salt to taste.