Cannavacciuolo's Cacio e Pepe Risotto

A Michelin-starred tribute to Rome's most iconic pasta — reimagined as a creamy, peppery risotto by Chef Antonino Cannavacciuolo.

Amount	Ingredient
:--	:------- :-----------
1½ cups (10 oz)	300 g Carnaroli rice
½ cup grated	50 g Pecorino Romano cheese
½ cup grated	50 g Parmigiano Reggiano cheese
3 tbsp	40 g Unsalted butter
—	q.b. Black peppercorns, freshly cracked
—	q.b. Vegetable broth (hot)
—	q.b. Salt

This is not your average cacio e pepe. Chef Antonino Cannavacciuolo, one of Italy's most celebrated Michelin-starred chefs, takes the elemental magic of Pecorino Romano and black pepper and translates it into the world of risotto with breathtaking precision. Carnaroli rice — the king of risotto grains — is toasted dry, slowly coaxed with hot vegetable broth, and finished with a mantecatura that blends butter, Parmigiano Reggiano, Pecorino Romano, and a generous cascade of freshly cracked black pepper. The result is a dish of extraordinary creaminess, where the pepper's floral heat meets the salty, nutty depth of aged cheeses. No cream, no shortcuts — just technique and three stellar ingredients.

q.b. = quanto basta — "as much as needed"

Equipment

• Heavy-bottomed saucepan or risotto pan
• Wooden spoon or silicone spatula
• Chef's knife and cutting board
• Ladle
• Small saucepan for broth (kept hot)
• Pepper mill (crack setting) or mortar and pestle

Preparation

Step 1 — Prepare the Broth and Pepper (5 min)

Heat the vegetable broth in a small saucepan and keep it at a gentle simmer throughout cooking. A hot broth is critical — adding cold liquid shocks the rice, stops starch release, and ruins the creamy texture. Using a mortar and pestle or a pepper mill set to a coarse crack, freshly crack a generous amount of black peppercorns. Set aside. Freshly cracked pepper is non-negotiable; pre-ground pepper lacks the floral, fruity notes that make this dish sing.

Step 2 — Toast the Rice (2 min)

Place the Carnaroli rice in a dry heavy-bottomed pan over medium heat. Toast, stirring constantly, for about 1–2 minutes until the grains are hot to the touch and release a nutty aroma. Dry-toasting the rice firms the outer starch layer, helping each grain stay distinct while still releasing enough starch for a creamy texture.

Step 3 — Cook the Risotto (16 min)

Begin adding the hot vegetable broth one ladle at a time, stirring continuously with a wooden spoon. Wait until each addition is almost fully absorbed before adding the next. The constant stirring is what coaxes the starch from the Carnaroli grains — don't walk away. After about 16 minutes, taste the rice: it should be al dente — tender with a slight resistance at the center. If needed, continue with more broth for another minute or two. Season with a pinch of salt only at the end; the cheeses are already salty.

Step 4 — Mantecatura (Finish) (2 min)

Once the rice is al dente, turn off the heat. Add the unsalted butter, Parmigiano Reggiano, Pecorino Romano, and the freshly cracked black pepper (be generous — this is the soul of the dish). Stir vigorously and continuously for 1–2 minutes — the mantecatura — until the risotto becomes thick, creamy, and emulsified. The vigorous stirring is what creates the signature "wave" texture; don't stop until the risotto moves like a slow lava flow. Let it rest for 1 minute, then serve immediately on warm plates.

Chef's Tips

• Use Carnaroli, not Arborio — Carnaroli has a higher starch content and a firmer grain, giving a creamier result that holds up better than Arborio during the extended stirring.
• Crack pepper fresh — the difference between pre-ground and freshly cracked pepper in this dish is the difference between a photocopy and an oil painting. Use a mortar or a coarse mill setting.
• Keep the broth hot — cold broth seizes the rice starches. Keep your broth at a bare simmer in a separate pot next to the risotto pan.
• Cheese quality matters — buy block Pecorino Romano (not pre-grated) and grate it yourself. Pre-grated cheese contains anti-caking agents that prevent smooth melting.
• Rest before serving — that one-minute rest after mantecatura allows the starches to settle, giving you a perfect, spoonable consistency.

Common Mistakes

Mistake	Why It Happens	How to Fix
:--------	:---------------	:-----------
Risotto is crunchy	Not enough cooking time or broth was too cold	Use hot broth; extend cooking time by 2–3 minutes
Risotto is mushy/sticky	Rice was over-stirred or overcooked	Stop cooking when al dente; don't overdo the mantecatura
Sauce is not creamy	Insufficient stirring or cheese added off-heat	Stir vigorously after adding cheese; mantecatura should be energetic
Cheese clumps	Pre-grated cheese with anti-caking agents	Grate fresh Parmigiano and Pecorino from blocks
Too salty	Over-seasoning the broth or adding salt too early	Use unsalted or low-sodium broth; add salt only at the very end
Pepper is weak or bitter	Pre-ground pepper or pepper burnt in hot pan	Always crack fresh; add pepper off-heat during mantecatura

Related Recipes

Cacio e Pepe Risotto (#194) · Puttanesca Risotto (#91) · Saffron Risotto Broth (#158) · Asparagus Risotto (#143) · Pressure Cooker Mushroom Risotto (#155)

Search Tags

Photo reference: vol1_210.png

Recipe from "The Italian Kitchen" by Vita Milanese — Volume 1: Pasta Perfetto

Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.