The Penguin Post Volume 29 - Magazine - Page 30
FOOD, FOOD,
GLORIOUS FOOD
Embrace food less ordinary and elevate your at-home
gatherings to new heights with these recipes from
Dianne Bibby’s gorgeous new cookery book.
Lemony Cacio
e Pepe Risotto
SERVES
6
“The secret to a good risotto – besides
good ingredients – is stirring. It’s really
that simple. Risotto is needy, requiring
a fully focused cook and 30 minutes.
Bear in mind that the first course
– Primo – is considered a starter,
so portion sizes should lean more
towards conservative than ample.”
30 ml olive oil
30 ml butter, divided
1 shallot, finely diced
2.5 ml coarsely ground black pepper
zest of 1 lemon
2 sprigs of fresh thyme, leaves picked
200 g arborio rice
100 ml white wine (chenin blanc)
1 litre hot chicken stock
55 g parmesan, finely grated
15 ml lemon juice
grated pecorino, to serve
fine salt, to taste
extra virgin olive oil, to serve
Heat 30 ml olive oil and 15 ml butter in
a deep saucepan. Add the shallot and
cook over a low heat until softened but
still pale, 5–7 minutes. Stir in the pepper
and lemon zest, and sizzle until the oil
smells fragrant, just a minute or so.
Add the thyme and rice. Cook for
2 minutes, stirring constantly. Once
28
the rice smells nutty and sounds
almost ‘glassy’ against the pan,
deglaze with the wine and reduce
by half.
Keep the stock warm by placing it
in a saucepan over a medium heat.
Ladle in the stock gradually, stirring
all the while. The stock should be
fully absorbed before adding the
next ladle. Cooking times will vary
between 22–25 minutes. Check
that the rice is al dente and the
consistency creamy.
THE PENGUIN POST MARCH/APRIL 2024
Remove from the heat and rest for
2 minutes with the lid on. Stir in
the parmesan, lemon juice and the
remaining butter. Season to taste.
At this point, you may want to loosen
the risotto by adding a little hot water.
Divide the risotto between six shallow
bowls. Serve with grated pecorino and
a drizzle of extra virgin olive oil.
TRIVIA
Cacio e pepe, Rome’s famed pasta dish,
epitomizes simple cooking – spaghetti,
pecorino Romano and black pepper.