Cacio e Pepe Risotto

Chef Antonino Cannavacciuolo's legendary risotto — rice toasted without soffritto, cooked in light broth, and mantecato with a precise sequence of butter, cracked pepper, Pecorino, and Parmigiano. The secret is the order.

Amount	Ingredient
10½ oz (300 g)	Carnaroli rice
1¾ oz (50 g)	Pecorino Romano DOP
	black peppercorns, to taste
	vegetable broth (light), hot
1½ oz (40 g)	butter
1¾ oz (50 g)	Parmigiano Reggiano
	fine salt, to taste
	extra-virgin olive oil

Cannavacciuolo, two Michelin stars at Villa Crespi and a MasterChef judge, caused a stir when he presented his risotto version of Rome's cacio e pepe. His philosophy: no soffritto, no oil — just rice toasted dry and cooked in a light chicken-vegetable broth until al dente. The magic is in the mantecatura, where the ingredients are added in a precise order — butter, freshly cracked pepper, salt, oil, Pecorino, and Parmigiano — each one folding into the next. The result is the creamiest, most intensely savory risotto imaginable.

Ingredient notes: The broth should be light — Cannavacciuolo uses chicken and vegetables simmered gently. The rice is toasted DRY, with no soffritto or oil: that keeps it natural and light. Freshly cracked pepper is essential — pre-ground powder won't do. Grate both cheeses fresh.

• Large saucepan (for the risotto)
• Pepper mill
• Fine grater

1. Toast the rice dry (3 min). Pour the rice directly into the pan — no soffritto, no fat. Toast it lightly over medium heat, stirring, until the grains are hot and lightly translucent.
2. Cook (15 min). Add the light broth a little at a time, cooking the rice until al dente — about 15 minutes. Add only a little pepper during cooking.
3. Stop at al dente (1 min). Turn off the heat while the rice is still firm at the center — "croccante," as the chef says.
4. Mantecatura — in this order (3 min). Off the heat, stir in, in sequence: the butter, then freshly ground pepper, salt, a thread of olive oil, then the freshly grated Pecorino and Parmigiano. Follow the order — it's the chef's secret.
5. Plate (1 min). Serve the risotto mirror-style in the center of the plate, finishing with small pieces of Pecorino and another grinding of pepper.

• No soffritto, no oil. The chef's signature — the rice stays natural and light.
• Light broth only. A delicate chicken-vegetable broth; heavy stock overwhelms the cheeses.
• Stop while croccante. The rice must be al dente — firm at the core — when you kill the heat.
• Follow the mantecatura order. Butter → pepper → salt → oil → Pecorino → Parmigiano. Each ingredient binds the next.
• Freshly grated, freshly cracked. Powdered pepper and pre-grated cheese are not acceptable.
• Grind pepper generously. It's half the name of the dish.

Mistake	Why It Hurts	The Fix
Adding soffritto	Heavy, greasy rice	Toast the rice dry — the chef's rule
Heavy broth	Muddy flavor, cheeses get lost	Use light chicken-vegetable broth
Overcooking the rice	Porridge	Stop at al dente, still firm
Wrong mantecatura order	Separated, greasy result	Butter → pepper → salt → oil → cheeses
Pre-ground pepper	Dusty, one-note	Crack peppercorns fresh
Over-salting	Both cheeses are salty	Taste after the cheeses, not before

• Saffron Cacio e Pepe: Steep saffron in the first ladle for golden color.
• Truffle Cacio e Pepe: Shave black truffle over each bowl.
• Spicy Version: Add red pepper flakes with the black pepper.
• Creamier Version: Add an extra knob of butter at the end.
• Fried Egg Crown: Top with a crispy fried egg for a brunch twist.

Storage Method	Details
Refrigerator	Store in an airtight container for up to 2 days.
Freezer	Not recommended — the cheese emulsion breaks.
Reheating	Warm gently in a skillet with a splash of broth, stirring until creamy.

A bold, cheesy risotto calls for:

• Gavi di Gavi — Crisp and mineral, cuts the cheese.
• Vermentino — Fresh and saline.
• Chianti (young) — Light red with good acidity.
• Franciacorta Brut — Bubbles for the cream.

Per Serving (about 1¼ cups)
Calories	510
Protein	16 g
Fat	18 g
Carbohydrates	70 g
Fiber	2 g

Nutrition values are approximate and will vary with brand choices and substitutions.

Who is Cannavacciuolo?

Antonino Cannavacciuolo — two-Michelin-star chef of Villa Crespi on Lake Orta and a MasterChef Italia judge. This is his celebrated cacio e pepe risotto.

Why no soffritto?

The chef believes the rice should stay natural, light, and fat-free until the mantecatura — the cheeses provide all the richness needed.

What's the right mantecatura order?

Butter first, then cracked pepper, salt, a thread of oil, then Pecorino and Parmigiano — each added in sequence to bind the previous.

Can I use only Pecorino?

The recipe calls for both — Pecorino for sharpness, Parmigiano for sweetness. Use both for the full effect.

How do I know when to stop cooking?

The rice should be "croccante" — al dente with a firm core. Kill the heat a minute before you think it's done.

• Risotto Cacio, Pepe e Fichi (Volume 3)
• Risotto allo Zafferano (Volume 3)
• Risotto con Crema Gialla al Parmigiano (Volume 3)

Recipe from "The Italian Kitchen" by Vita Milanese — Volume 3: Risotto & Rice

Recipe from The Italian Kitchen by Vita Milanese — Volume 3 · Risotto & Rice. Discover all volumes on the ebook page.