{"id":3290,"date":"2023-07-28T08:48:01","date_gmt":"2023-07-28T06:48:01","guid":{"rendered":"https:\/\/new.ciaogusto.com\/?p=3290"},"modified":"2024-06-20T11:47:01","modified_gmt":"2024-06-20T09:47:01","slug":"risotto-cacio-pepe","status":"publish","type":"post","link":"https:\/\/new.ciaogusto.com\/index.php\/2023\/07\/28\/risotto-cacio-pepe\/","title":{"rendered":"RISOTTO ‘CACIO & PEPE’"},"content":{"rendered":"

<\/span><\/div><\/div><\/div>
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    Preparation time – 10min<\/div><\/li>
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    Cooking time – 20min<\/div><\/li>
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    Difficulty – easy<\/p>\n<\/div><\/li>

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    Servings – serves 4<\/p>\n<\/div><\/li><\/ul><\/div><\/div><\/div><\/div>

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      INGREDIENTS<\/strong><\/p>\n<\/div><\/li>

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      • 320 g Riserva 1856 Carnaroli rice<\/span><\/li>\n
      • 300 g Auricchio Pecorino Romano, grated<\/span><\/li>\n
      • 100 g pork cheek, cut into thin strips (optional)<\/li>\n
      • 80 g butter<\/li>\n
      • Cannamela organic black pepper, ground<\/span><\/li>\n
      • 500 ml hot vegetable stock<\/li>\n
      • >> Our wine picks:<\/li>\n
      • Tenuta C\u00e0 Bolani Friulano Friuli Aquileia DOC Superiore<\/span><\/li>\n
      • OR: Castello d’Albola Le Ellere Chianti Classico DOCG<\/span><\/li>\n
      • OR: Zonin Ripasso Valpolicella Superiore DOC<\/span><\/li>\n<\/ul>\n<\/div><\/li><\/ul><\/div><\/div>
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          METHOD<\/strong><\/p>\n<\/div><\/li>

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          1. Cook the pork cheek in a non-stick pan until crispy.<\/li>\n
          2. Heat the butter in a heavy-based pan and stir in the rice, coating it. Cook until it starts to brown.<\/li>\n
          3. Continue cooking by gradually adding the stock.<\/li>\n
          4. When the rice is almost cooked, add a good tsp. of finely ground pepper.<\/li>\n
          5. As soon as the risotto is ready (but still ‘al dente’), remove from the heat and beat in the pecorino a little at a time as well as another tsp. of pepper.<\/li>\n
          6. Stir until creamy and, if necessary, add a little stock.<\/li>\n
          7. Serve on warm plates, sprinkled with coarsely ground peppercorns and garnish with the crispy pork cheek (optional).<\/li>\n<\/ol>\n<\/div><\/li><\/ul><\/div><\/div><\/div><\/div>
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              Chef’s tip<\/h3>\n

              You can modify the pepper and Pecorino quantities according to your own taste. Always take it slowly and add the ingredients little by little, as to make sure the taste doesn’t get too strong.<\/p>\n<\/div><\/li><\/ul><\/div><\/div>

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                Serving suggestion<\/h3>\n

                Serve with vegetable side-dishes or a selection of cheeses.<\/p>\n

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                  Wine selection<\/h3>\n

                  Friulano, Gew\u00fcrztraminer, Chianti Classico, Ripasso Valpolicella Superiore.<\/p>\n

                  <\/div>\n<\/div><\/li><\/ul><\/div><\/div><\/div><\/div>
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                    Family tip<\/h3>\n

                    The rice variety Vialone Nano is also a great choice for this particular Risotto!<\/p>\n<\/div><\/li><\/ul><\/div><\/div>

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                      Dish history<\/h3>\n

                      ‘Cacio & Pepe<\/strong>‘ traditionally refers to a Spaghetti dish typical of the\u00a0Roman culinary culture<\/strong>: a generous pasta dish with plenty of savoury\u00a0Pecorino<\/strong>\u00a0(hard goat’s) cheese and spicy ground\u00a0black pepper<\/strong>.. but its\u00a0Risotto<\/strong>\u00a0version is equally as amazing! What may look like plain rice is actually an incredibly\u00a0rich dish<\/strong>\u00a0flavoured with lots of cheese and pepper.. Definitely a dish you\u00a0must try<\/strong>!<\/p>\n<\/div><\/li><\/ul><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":3292,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30],"tags":[],"class_list":["post-3290","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/posts\/3290","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/comments?post=3290"}],"version-history":[{"count":3,"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/posts\/3290\/revisions"}],"predecessor-version":[{"id":3350,"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/posts\/3290\/revisions\/3350"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/media\/3292"}],"wp:attachment":[{"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/media?parent=3290"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/categories?post=3290"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/tags?post=3290"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}