Skillet Rice Cacio e Pepe

Name: Skillet Rice Cacio e Pepe
Total time: 1800 s
Yield: 3-4 people
Ingredients: 1 3/4 cups risotto rice (about 350 grams); 1 egg; 3/4 cup heavy cream (about 200 ml); 2/3 cup grated Parmesan cheese (about 80 grams); as needed Mozzarella,; Pepper, to taste; as needed Olive oil,; as needed Breadcrumbs,; Bowl; Fork; 9 1/2 -inch skillet

#La CucinaDiMimi# @ivana75cucinadimimi

Torino

This is a vegetarian savory pie, very easy to prepare, and it doesn't require an oven. You only need a skillet to make this dish, and it's delicious both hot and melty or cold. It's perfect for cutting into wedges and serving at a home aperitif or party buffet!

#La CucinaDiMimi# @ivana75cucinadimimi

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Ingredients

10 min + 20 min resting

3-4 people

1 3/4 cupsrisotto rice (about 350 grams)
1egg
3/4 cupheavy cream (about 200 ml)
2/3 cupgrated Parmesan cheese (about 80 grams)
as neededMozzarella,
Pepper, to taste
as neededOlive oil,
as neededBreadcrumbs,
Tools:
Bowl
Fork
9 1/2-inch skillet

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Steps

10 min + 20 min resting

1

In a bowl, combine the rice cooked al dente in salted water and cooled, with the heavy cream and an egg. Mix well.
2

Add the grated cheese and pepper to taste, according to your preference.
3

Take a 9 1/2-inch skillet and oil it well. Add some breadcrumbs to the bottom to prevent sticking and make it easier to flip.
4

Pour half of the rice into the skillet, level it well, and raise the edges. Add the mozzarella sliced thinly and cover with the remaining rice. Press it down well and oil the surface, adding a bit of breadcrumbs.
5

Place the skillet on the stove and cook over medium-low heat, 10 minutes per side, flipping halfway through. Once cooked, let it cool slightly before cutting! Enjoy your meal.