Gold Label Cacio E Pepe Risotto Recipe
Rare 25-year-old Aceto Balsamico Extra Vecchio Gold Label, drizzled tableside over imported risotto carnaroli, Pecorino Romano, and fresh black pepper in a homemade crispy parmesan cestini
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients for Gold Label Cacio E Pepe Risotto
Method
Directions for Gold Label Cacio E Pepe Risotto
- 1
Prepare the Parmesan Cestini
Preheat the oven to 400°F (200°C). On a baking sheet lined with parchment paper, place small mounds of grated Parmesan cheese, about 2 tablespoons each, spaced apart. Bake for 5-7 minutes until golden and bubbly. Remove from the oven and let cool slightly before shaping them into cups.
- 2
Cook the Risotto
In a large saucepan, melt the butter over medium heat. Add the chopped shallots and sauté until translucent. Add the Carnaroli rice, stirring to coat the grains in butter, cooking for about 2 minutes. Gradually add the warm stock, one ladle at a time, stirring frequently, allowing the rice to absorb the liquid before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes.
- 3
Add Cheese and Pepper
Once the risotto is cooked, remove it from heat and stir in the grated Pecorino Romano cheese and freshly ground black pepper. Adjust seasoning as needed.
- 4
Serve
Spoon the risotto into the crispy Parmesan cestini. Drizzle with the Rare Aceto Balsamico Extra Vecchio Gold Label just before serving.
