Cacio e Pepe Risotto

Ingredients

• 4 cups Vegetable Broth
• 2 tbsp Olive Oil
• 2 tbsp Butter
• 1 Shallot (large; minced)
• 2 Garlic (cloves; minced)
• 1 tsp Kosher Salt (adjust to taste)
• 1¼ cups Arborio Rice
• ½ cup Parmesan (grated; plus additional for garnish)
• ½ cup Pecorino (grated; plus additional for garnish)
• 2 tsp Black Pepper (freshly ground; plus additional for garnish)
• ¼ cup Mascarpone

Instructions

1. 1

   Warm the vegetable stock in a small pot over low heat; keep it at a gentle simmer throughout the cooking process.

2. 2

   In a large skillet or wide pan, melt the butter with the olive oil over medium heat.

3. 3

   Add the minced shallot to the pan and sauté for 2-3 minutes until softened and translucent.

4. 4

   Stir in the minced garlic and sauté for about 1 minute until fragrant but not browned.

5. 5

   Add the arborio rice to the pan and stir to coat every grain in the fat. Toast the rice for 2-3 minutes until the edges of the grains become translucent.

6. 6

   Begin adding the warm vegetable stock one ladleful at a time, stirring frequently. Allow the liquid to be almost completely absorbed by the rice before adding the next ladleful.

7. 7

   Repeat the process of adding stock and stirring for about 18-22 minutes, or until the rice is creamy and tender but still has a slight bite (al dente).

8. 8

   Remove the pan from the heat. Stir in the grated parmesan, grated pecorino romano, and mascarpone cheese.

9. 9

   Vigorously stir in the freshly ground black pepper and kosher salt. Adjust the seasoning to your preference.

10. 10

    Serve immediately in warmed bowls, topped with additional grated cheese and a generous amount of freshly ground black pepper.