Explore a unique Italian risotto with cheese, pepper, and mussels. A delightful blend of flavors.

Risotto cacio, pepe e cozze

Discover the irresistible charm of Risotto cacio, pepe e cozze, a creamy Italian recipe that combines the classic cacio e pepe with the fresh taste of mussels. The bold flavor of Pecorino Romano DOP meets the sea essence of mussels, while black pepper adds a distinctive aromatic touch. This dish showcases how seemingly contrasting flavors can create a harmonious and special balance. The rice, cooked with mussel broth, gains an enhanced flavor, and the final stirring results in a velvety texture. Perfect for those who love to explore and reinvent classic Italian recipes.

Ingredients

• 1 cup Arborio rice
• 200g Pecorino Romano DOP cheese, grated
• 500g fresh mussels
• 2 tbsp black pepper, freshly ground
• 2 tbsp olive oil
• 1 garlic clove, minced
• 1/2 cup white wine
• Salt to taste
• Fresh parsley for garnish

Instructions

1. Clean and debeard the mussels. Steam them in a pot with the white wine until they open. Reserve the liquid and remove the mussels from their shells.
2. In a large pan, heat olive oil and sauté the minced garlic until golden. Add the rice and toast it for a couple of minutes.
3. Gradually add the reserved mussel liquid, stirring continuously. Allow the rice to absorb the liquid before adding more.
4. Once the rice is al dente, stir in the grated Pecorino Romano and black pepper. Mix well to achieve a creamy consistency.
5. Fold in the mussels, ensuring they are evenly distributed.
6. Season with salt and garnish with fresh parsley before serving.

Total Time

40 min

Cuisine

Italian