Michael Voltaggio’s No-Fuss Cacio e Pepe Risotto All’Onda | Bobby’s Triple Threat | Food Network

For Michael’s easy Cacio e Pepe Risotto, he’s using a nontraditional risotto method that is more efficient and easier to master. Rather than standing and stirring the risotto the entire time, you cook the rice in starchy stock to achieve the same consistency with less effort!
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Easy No-Fuss Cacio e Pepe Risotto All’Onda
Recipe courtesy of Michael Voltaggio
Level: Easy
Total: 35 min
Active: 20 min
Yield: 2 to 4 servings

Ingredients

1 cup Arborio rice
1 quart unsalted chicken stock, at room temperature
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 shallot, minced
2 cloves garlic, minced
Freshly ground coarse black pepper
1/2 cup dry vermouth (see Cook’s Note)
Balene fine sea salt or kosher salt
3/4 cup grated Pecorino cheese, plus additional to garnish
3/4 cup heavy cream, whipped to firm peaks

Directions

Place the rice in a large bowl. Pour the room temperature stock over the rice. Swirl around using a whisk to release the starch from the rice into the stock. Strain through a mesh sieve, allowing the rice to drain for 5 to 10 minutes and reserving the stock.

Heat a 12-inch deep skillet over medium heat. Add the butter and olive oil. Once it’s bubbly but not brown, add the shallot, garlic and strained rice. Add 1 teaspoon freshly ground coarse black pepper. Stir until everything is coated in the butter and oil and reduce the heat to ensure nothing browns. Allow everything to sweat together while stirring with a wooden spoon for 2 more minutes.

Deglaze the pan with the vermouth. Cook until the vermouth is dry. Remove 1 cup of the starchy stock and add the remaining stock to the pan. Stir until distributed evenly and then immediately cover with a lid. I’ve always been taught not to cover risotto when cooking it, however rice is usually covered in all other cultures when cooking so I’ve been applying this technique when cooking risotto and find that it results in fluffier rice and requires way less stirring and babysitting.

After the rice has cooked for 10 to 12 minutes, remove the lid and stir in the remaining 1 cup stock and season with salt. Stir it again and continue to simmer for about 2 minutes. Add the Pecorino cheese and fold it in. Taste and season with salt and pepper. Add half of the whipped cream and gently fold it in adding more as needed until the risotto has the wave texture known as all’onda (when you draw a spoon through the risotto it briefly holds the space then softly closes in on itself, like a wave!). Serve with more Pecorino grated over the top.

Cook’s Note
Since white wine can vary so much in flavor, I prefer to use vermouth as my cooking wine to ensure consistent flavor.

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Michael Voltaggio’s No-Fuss Cacio e Pepe Risotto All’Onda | Bobby’s Triple Threat | Food Network


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