OEL Cacio e Pepe Risotto with Rosemary Breadcrumb Crunch

Hello new recipe obsession! I guess I should say warning actually, but this often means a bad thing is coming and this recipe is no where near a bad thing to you, people around you or your belly. This is my Cacio e Pepe risotto with a beyond delicious and ready in 2 minutes breadcrumb crunch.

If you are not familiar, cacio e Pepe is a typically Italian pasta sauce involving 3 key and cupboard staple ingredients - parmesan, pepper and a flavoured liquid (cream, pasta cooking water or stock). It’s simple, easy but so delicious. These flavours have travelled across boarders, infiltrated kitchens in an ever evolving way like infusing with truffles, pizza crusts or in this case, creating a risotto with these similar flavours.

The key ingredient in this recipe is the quality and powerful olive oil from OEL Berlin. It carries through the risotto and the breadcrumb crunch, really tying the dish together. Using good quality olive oil is essential in most Italian recipes as it holds so much flavour, setting an already sensual base before adding any other ingredients.

I have been a big supporter and fan of OEL and their products since day 1 (over 3 years ago). Their reliability, philosophy and quality is truly remarkable and is something that can be preached but only really understood when experienced for oneself.

Their products are farmed from produce in Greece where they own and run a family olive tree orchid. All products are made on site. They are never frozen or cooled to be transported - this ensure premium flavour and maximum quality. This is then carried over into anything and everything is touches (ie. you make).

Shop their collection here - OEL Berlin - or go directly to the olive oil used in this recipe here.

I hope you enjoy this recipe and don’t forget to check out my full range of recipes via Instagram. Keep on cooking xx

OEL Cacio e Pepe Risotto with Rosemary Breadcrumb crunch

Ingredients

• 1.25L vegetable or chicken stock

• 1 cup arborio rice

• 2 tbsp + 1 tbsp OEL olive oil

• 2 tbsp butter

• 1 small onion, finely diced

• 1 pinch dried rosemary sprigs

• 3-4 garlic cloves, minced

• 1 tsp sea salt

• 1/2 cup dry white wine

• 1 cup parmesan cheese, grated

• 2 tbsp whole milk (optional)

• 1/4 cup breadcrumbs

• 1 pinch dried rosemary sprigs

• 2 egg yolks

Method

In a medium pot, heat your stock and lower, to a gentle simmer.

In a large pot, heat the OEL for 30 seconds before adding the onion and butter. Cook for 2 minutes and then add the garlic and rosemary. Cook for 3-4 minutes until translucent. Add the arborio rice, tossing it well in the buttery mixture until it toasts for a minute or two. 

Once the rice has cooked in the onion mixture, deglaze the pot with the wine (it will sizzle but don’t be afraid, this is what you want!). Add the salt along with a ladle full of stock, stir and once the rice absorbs the liquid, add another ladle of stock. Repeat until the stock has been used up.

Meanwhile, in a small pan, heat the extra OEL and add the breadcrumbs. Using your hands, crush the dried rosemary sprigs onto the breadcrumbs. Salt and pepper to taste. Toast for 1 minute, mix and toast for a further minute or until the breadcrumbs are golden brown and crunchy. Remove from the heat and tip into a small serving ramekin. 

Once the rice is al-dente (with a bite) to taste, add the parmesan and milk, mixing well to incorporate. Spoon into two flat bowls, position the egg yolk in the centre (only do this is you are serving the risotto very hot as it will cook a little when mixed through), sprinkle with the breadcrumb crunch and extra Parmesan. Most importantly, drizzle with a good amount of OEL olive oil and enjoy.