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Cacio E Pepe Risotto

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4.8 / 5

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SERVES

12 PEOPLE

ACTIVE TIME

15 MINUTES

TOTAL TIME

30 MINUTES

We love cacio e pepe on spaghetti (and yes, on pretty much everything else as well from popcorn, to roast vegetables, to eggs), so why not risotto? This dish delivers all the soul-satisfying, tummy-warming, carby goodness you’d hope for—made even richer with egg yolks stirred in at the end for that velvety finish and a choline boost. One of our testers, Gina H., suggested adding asparagus or zucchini. We tried it, and she was right. Daaamn, Gina!

INGREDIENTS

6 cups chicken bone broth (p. 225)

¼ cup olive oil

1 medium white onion, finely diced

2 cups arborio rice

½ cup dry white wine

1 teaspoon salt

1 teaspoon freshly cracked black pepper

1 cup grated Pecorino Romano

⅛ cup grated Parmesan

3 large egg yolks

‍

OPTIONAL ADDITIONS

1 bunch asparagus (trimmed and

cut into 1-inch pieces) or 2 small

zucchini (diced), added in the last

5 minutes of cooking.

Save

4.8 / 5

Share

SERVES

6 PEOPLE

ACTIVE TIME

40 MINUTES

TOTAL TIME

40 MINUTES

We love cacio e pepe on spaghetti (and yes, on pretty much everything else as well from popcorn, to roast vegetables, to eggs), so why not risotto? This dish delivers all the soul-satisfying, tummy-warming, carby goodness you’d hope for—made even richer with egg yolks stirred in at the end for that velvety finish and a choline boost. One of our testers, Gina H., suggested adding asparagus or zucchini. We tried it, and she was right. Daaamn, Gina!

Method

  1. In a saucepan, bring the chicken broth to a boil; then reduce to a gentle simmer.
  2. In a large sauté pan or Dutch oven, heat the olive oil over medium heat. Add the onion and cook for 3–4 minutes, until softened and fragrant.
  3. Stir in the rice and cook for about 2 minutes, until the grains turn slightly translucent.
  4. Add the wine and stir until it’s fully absorbed.
  5. Pour in about 3 cups of the hot chicken broth and bring to a gentle boil. Stir occasionally until most of the liquid is absorbed. Continue adding broth, 1 cup at a time, stirring as needed, until the rice is al dente and creamy (about 18–20 minutes total). If you run out of broth, a little hot water works just fine.
  6. Remove from heat. Stir in salt, pepper, and both cheeses until fully melted.
  7. Finally, stir in the egg yolks until the risotto is silky and luscious.
  8. Serve warm—with more cheese and black pepper on top.

TESTER’S NOTE

I served this alongside grilled salmon and a salad and it was delicious! 10/10.

- Gina H.

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