Easy, Hands-Off Cacio e Pepe Risotto All'Onda Michael Voltaggio

Difficulty: Simple

Makes: 2 to 4 servings

Total time: 35 min

Active time: 20 min

For this cacio e pepe risotto, I use a nontraditional, easier approach that skips the constant stirring typical of classic risotto. The rice soaks briefly in starchy, room-temperature stock to release its starches, producing a creamy, gently rippling "all'onda" texture when finished. "All'onda" means "on the wave" in Italian and describes the risotto's signature movement when stirred.

Difficulty: Simple

Serves: 2 to 4

Total time: 35 min

Active time: 20 min

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, finely chopped
2 cloves garlic, minced
Freshly ground coarse black pepper
1/2 cup dry vermouth (see Cook's Note below)
Fine sea salt or kosher salt, to taste
3/4 cup grated Pecorino cheese, plus more for serving
3/4 cup heavy cream, whipped to stiff peaks

Instructions

Add the rice to a large mixing bowl and cover with the room-temperature chicken stock. Whisk or swirl gently to help release starch into the liquid. Drain the rice through a fine-mesh strainer and let it sit for 510 minutes, reserving the starchy liquid.
Warm a deep 12-inch skillet over medium heat and add the butter and olive oil. When the fat is bubbly but not browned, add the shallot, garlic, and drained rice. Season with about 1 teaspoon coarsely cracked black pepper. Stir to coat and let the aromatics soften for about 2 minutes, lowering the heat if needed to prevent browning.
Deglaze with the vermouth, scraping up any browned bits, and cook until the liquid evaporates. Remove 1 cup of the reserved starchy stock and set aside, then pour the remaining stock into the pan with the rice. Stir to combine and immediately cover with a lid. Although traditional risotto is usually cooked uncovered, cooking covered helps achieve fluffier grains with less stirring.
Simmer covered for 1012 minutes. Uncover and stir in the reserved 1 cup of stock, season with salt, and simmer about 2 more minutes. Add all the Pecorino and fold it into the rice. Taste and adjust seasoning with salt and pepper. Gently fold in half the whipped cream, adding more as needed to reach the classic "all'onda" consistency creamy and wave-like when a spoon passes through. Finish with extra grated Pecorino before serving.

Cook's Note: Vermouth gives a more consistent flavor than many white wines and works well as the cooking wine for this dish.