Prep Time: 10 minutes
Cooking Time: 45 minutes
Make-Ahead: When making Cacio e Pepe Supplì (see recipe), spoon risotto over small baking sheet, cover, and refrigerate up to 1 day.
5 3/4 cups chicken stock
2 tablespoons olive oil
2 cups finely chopped onions
2 garlic cloves, minced
1 1/2 cups Arborio rice or medium-grain white rice
2/3 cup dry white wine
2/3 cup grated Pecorino cheese
1/4 cup unsalted butter
Generous amount of freshly ground black pepper
- Bring stock to a simmer in a heavy medium saucepan. Cover stock and keep warm over very low heat.
- Melt butter in a heavy large saucepan over medium heat. Add onions and sauté until tender, about 8 minutes. Stir in garlic and sauté 1 minute. Stir in rice. Add wine; cook until liquid is absorbed, stirring often, about 2 minutes.
- Add 1 cup of hot stock; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more stock by cupfuls and stirring often, about 28 minutes.
- Mix in the Pecorino cheese and butter. Season to taste with salt and a generous amount of black pepper.
- Serve immediately, or if making Cacio e Pepe Supplì (see recipe), spoon risotto over small baking sheet, cover, and refrigerate until cold.
Cacio e Pepe Supplì
Makes: about 22
Prep Time: 10 minutes
Cooking Time: 1 hour
Make-Ahead: Coated unfried rice balls can be made 2 weeks ahead, stored airtight in a single layer and frozen.
2 cups Cacio e Pepe Risotto, cooled
1 1/2 cups panko breadcrumbs
1/2 cup grated Pecorino cheese, plus more for garnish
2 large eggs, beaten to blend
Freshly ground black pepper
2 ounces whole-milk mozzarella cheese, cut into 3/4-inch cubes
Vegetable oil (for deep-frying)
- In a large bowl, mix risotto, 1/2 cup of breadcrumbs, 1/2 cup of Pecorino cheese, and eggs with black pepper to taste.
- In small baking sheet, place remaining breadcrumbs. Using about 1/4 cup of risotto mixture for each cube of mozzarella cheese, form risotto mixture around cheese cubes to enclose completely and form into 2-inch-diameter balls. Roll balls in breadcrumbs to coat. Refrigerate for at least 1 hour or until set.
- In large heavy pot, add enough oil to reach depth of 3 inches and heat over medium heat to 350°F.
- Working in batches, add rice balls to hot oil and cook until brown and heated through, about 4 minutes. Using slotted spoon, transfer rice balls to trivet set over a baking sheet to drain. Let rest 2 minutes. Sprinkle with grated Pecorino and serve hot.