Cacio e pepe risotto with brown-butter lemons
- ⏱ 55 minutes
- Medium
- Serves 1
- 👥 2-cook recipe
A creamy Pecorino risotto finished with brown-butter lemon slivers, black pepper, and fresh nutmeg.
Adapted from Great British Chefs.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Cacio e pepe risott...
0/0
COOK 1COOK 2
1Dice the onion
2Brown the butter
In a saucepan, heat 50g of the butter and cook over a...
3Plate and serve
+ 18 more steps in the app
Cacio e pepe risott...
0/0
COOK 2COOK 1
1Dice the onion
Finely dice the onion
2Brown the butter
3Plate and serve
+ 18 more steps in the app
Ingredients
- 1 lemon
- 85 g butter
- 1 tbsp olive oil
- 1 onion (finely diced)
- 2 celery sticks (finely diced)
- 4 garlic cloves (crushed to a paste)
- 1 tbsp black peppercorns (coarsely crushed)
- 300 g Arborio risotto rice
- 200 ml dry white wine
- 2 tsp Dijon mustard
- 800 ml hot chicken stock
- 75 g Pecorino Romano (grated)
- 1/2 tsp nutmeg (freshly grated)
The full plan
Split between two cooks — each step says who's on it.
1. Dice the onion COOK 1
- Finely dice the onion
2. Brown the butter COOK 2
- In a saucepan, heat 50g of the butter and cook over a medium heat for 5–6 minutes until it just starts to turn toasted brown
3. Slice the lemon COOK 1
- Using a very sharp knife or mandoline, slice the lemon into really thin discs, removing the pips
4. Make the risotto COOK 2
- Finely dice the celery sticks
- Crush the garlic cloves to a paste
- Coarsely crush the black peppercorns
5. Cook the lemon COOK 1
- In the saucepan, add the lemon slivers and cook for 3–4 minutes, turning regularly, until they are tender, Set aside
🤝 Cook 2 hands over the butter.
6. Mise en place COOK 2
- Prep 1/2 tsp nutmeg: freshly grate
7. Make the risotto COOK 1
- In a separate large saucepan, melt the remaining 35g of butter with the olive oil
- Add the onion
- Cook for 7–8 minutes over a medium heat until it turns translucent
- In the large saucepan, add the celery and garlic, cooking for another 3 minutes, adding a splash more oil if needed
- In the large saucepan, add the crushed black pepper, mix well,
- Add the rice
- Cook for 2–3 minutes, coating the rice with the oil and toasting just slightly, being careful it doesn’t burn
🤝 Cook 2 hands over the celery.
8. Grate the Pecorino COOK 2
- Grate the Pecorino Romano
9. Add wine and mustard COOK 1
- In the large saucepan, pour over the white wine and add Dijon mustard, cooking for 2 minutes until it has fully dissolved
🤝 Cook 2 hands the large saucepan to Cook 1.
10. Cook the risotto COOK 1
- In the large saucepan, very slowly add 1 ladleful of hot stock to the rice at a time, stirring constantly, and only add another ladleful of stock when the previous one has been absorbed fully
- Keep adding stock and stirring for 18–20 minutes over a medium heat until the rice grains are tender and the risotto is creamy
11. Melt in the Pecorino COOK 1
- Remove from the heat and mix through the grated Pecorino Romano, stirring until it’s melted
🤝 Cook 2 hands over the heat and mix.
12. Plate and serve BOTH
- Serve generous dollops of risotto topped with the lemon slivers, brown butter, a grating of fresh nutmeg, and extra Pecorino shavings, It shouldn’t need any salt, but feel free to add more black pepper to garnish
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