Cacio e Pepe Risotto
Once you make this quick cook cacio e pepe risotto, you will be hooked! It's rich, creamy, and totally delicious. Best of all, it is ready in under 20 minutes using one of my favorite new Delallo products - their quick cook cheese risotto!
Ingredients
- 1 tablespoon Delallo olive oil plus more for finishing
- 1 large shallot finely minced
- ¼ teaspoon fresh grated black pepper
- 1 6.2 oz box Delallo Quick Cook Cheese Risotto
- 2 cups water
- 1 tablespoon salted butter
- 2 tablespoon cream cheese
- ¼ cup parmigiano finely grated
- ¼ cup pecorino finely grated
Instructions
- Over medium heat, add olive oil, shallots, and fresh cracked black pepper to a shallow pan. Let the shallots cook and soften for 2-3 minutes then add the packets from the Delallo Quick Cook Cheese Risotto Box.
- Toast the contents for 1 minute, then add 2 cups water, turn the heat to low. Once simmering, put the lid on and cook for 15 minutes - stirring every 5 minutes.
- Once the risotto is cooked, stir in butter, cream cheese, grated parmigiano, and pecorino.
- Season with more salt and pepper to taste if necessary.
- Once plated, drizzle with more Delallo olive oil and another crack of fresh pepper.
Did you make this recipe?Tag me on instagram @grilledcheesesocial so I can see it!