If you love mac and cheese, you will love this savory, comforting risotto
, and as they made the trip over the mountains, they would make cheese out of the milk they were collecting, cacio or pecorino,” explainsWhat’s crucial here is the ratios of cheese and pepper to pasta—and the pasta of choice. The original cacio e pepe pasta , tonnarelli, is a longer and thicker spaghetti look-a-like made with eggs. In America, cacio e pepe is widely adored as a technique for spaghetti, angel hair, and linguine as well.
With very little to improve upon, cacio e pepe has withstood evolution, with the exception of occasional additions of butter, oil, or cream. Cacio e pepe has seen the rise of successful spin-offs, namely in the form of pizza or risotto. After the 2012 earthquakes that devastated the Emilia-Romagna region of Italy, chef Massimo Bottura wanted to utilize the nearly 1,000 wheels of Parmigiano-Reggiano that were damaged in the disaster. He devised an ingenious technique for risotto.
Gradually adding the Parmigiano broth encourages a slow release of starch, yielding a creamier risotto.Next add in your Parmigiano broth, which acts just like a chicken broth here, ½ cup at a time, stirring and cooking until all the liquid is absorbed before adding more; your risotto should be tight, but the rice should start to turn clear and soften.Jenny Huang | Food Stylist: Tyna HoangContinue cooking until the rice is tender and creamy, about 20 minutes, give or take.
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