Cacio e Pepe Risotto with Crispy Zucchini
Take your taste buds on a journey to Rome with this creamy cacio e pepe risotto. It's a twist on the classic pasta dish, using Arborio rice for a luscious, velvety texture. The sharp Pecorino Romano and bold black pepper create a harmonious dance of flavors. Each spoonful is pure comfort, and the crispy zucchini on top adds a delightful crunch. Whether you're a risotto novice or a pro, this recipe is foolproof and impressive. You'll love how the rice absorbs the savory broth, making every bite irresistible. It's the perfect weeknight dinner that feels like a special occasion.
Ingredients
- Arborio rice300g
- vegetable broth1.2L
- dry white wine120ml
- unsalted butter50g
- Pecorino Romano cheese, finely grated100g
- black pepper, freshly ground2 tsp
- zucchini, thinly sliced2 medium
- olive oil2 tbsp
- saltto taste
Directions
- 1
In a medium saucepan, bring the vegetable broth to a simmer. Keep it hot over low heat.
- 2
In a large, heavy-bottomed pot, melt 30g of butter over medium heat. Add the Arborio rice and toast, stirring constantly, until the edges are translucent, about 2 minutes.
- 3
Pour in the white wine and stir until fully absorbed. Add 1/2 cup of hot broth and stir until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently, until the rice is creamy and al dente, about 18-20 minutes.
- 4
While the risotto cooks, heat olive oil in a large skillet over medium-high heat. Add zucchini slices in a single layer and cook until golden and crispy, about 2-3 minutes per side. Season with salt and set aside on paper towels.
- 5
When the rice is done, remove from heat. Stir in the remaining 20g butter, Pecorino Romano, and black pepper. Season with salt to taste.
- 6
Serve the risotto immediately, topped with crispy zucchini slices and an extra sprinkle of Pecorino and pepper.
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