Mark Moriarty's Risotto Cacio e Pepe

  1. Heat a heavy-based saucepan, add some olive oil, and begin to softly cook the shallot and garlic without adding colour. 
  2. Once softened, add some salt, followed by the rice and cook over medium heat for 1min. 
  3.  Increase the heat before adding the white wine. 
  4. Once reduced, begin adding the stock ladle by ladle over high heat, until the rice is just softened buy hasn’t turned to mush. It should only take 8-12minutes from wine to finish. 
  5. Add the last ladle of stock so the mix is soup-like in texture. Finish by adding the cheese, pepper, butter and sauce. 
  6. Mix this through and allow the risotto to rest for 2 minutes. Adjust the seasoning with salt and lemon juice. Serve warm.

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Recipe Information



  • 160g Arborio rice 
  • 2 shallots, finely diced 
  • 1 clove garlic, diced 
  • 300ml dry white wine 
  • 2 litres warm chicken stock 
  • 20 pepper, crushed 
  • 100g parmesan cheese 
  • 20g butter, diced 
  • 50ml beef sauce