On Monday, we invited Chef David Valencia of Ermanos Craft Beer and Wine Bar to join us Nambé Tucson for a fun evening of Risotto making, and boy did he deliver.  Chef David showed us how to prepare Risotto Cacio e Pepe and generously passed on his recipe so that you too can make this delicious meal at home.


For his preparation (all the details below), Chef David used our Nambé CookServe Stock Pot and  Paella Pan, along with the following ingredients.

For Broth:

2 lbs of Parmesan Reggiano, grated finely

8.5 cups of water

For Risotto:

2 tbsp unsalted butter

1 large onion, brunoise (small dice)

2 large garlic clove, thinly sliced

3 cups arborio rice

Fresh ground pepper


Start with the broth. Add water and Parmesan to your stock pot and bring to a boil. Take off the heat and let it slightly cool at room temperature. Repeat the process again, strain through fine sieve and refrigerate overnight. There will be two layers to the broth after refrigerated. The top layer will be the solidified fat and beneath will be the actual broth. Carefully take the fat cap off, if any of it gets into broth, scoop out with a strainer.

Now you’re ready to start your risotto. Light the flame of your burner on high and add butter to the paella pan. Once butter is melted add garlic and onion. Cook until the onion is translucent, then add rice. Stirring constantly so that the rice does not stick to the pan, move around with a wooden spoon or rubber spatula until rice is coated evenly with butter. Start by adding 2-3 oz of Parmesan broth. Each time the liquid is about to be dried out add an additional 2-3 oz of broth. If the flavor is too rich, dilute with Water.

Risotto should take about 20-25 minutes on high heat. The bottom of the pan should not be burned or have any rice sticking to it. The risotto should be not mushy but not al dente either. It should have a little bight.

Place risotto in bowl and crack black pepper on top generously. Enjoy.