First Courses Rice

Viviana Varese's "Risotto Cacio e 7 Pepi": The Most Gourmet "White Rice" Rice Dish

copertina risotto Viviana Varese

With seven different peppers, the addition of cultured butter, and Amalfi lemon, it becomes an unparalleled "white rice" dish: all the secrets of Viviana Varese's masterful dish "La Rinascita."


Risotto Cacio e Sette Pepi (seven peppers) from Around the World with Lemon

Ingredients for 4 people

For the seven pepper powder (quantities to taste)

  • Pondicherry Pepper from India
  • Jamaican Pimento
  • Muntoc from Indonesia
  • Sichuan from China
  • Sarawak from Malaysia
  • Timut from Nepal
  • Pippali from Java


Toast all the peppers together in a pan. Let cool, then blend.

For the risotto

  • 240g Carnaroli Rice
  • 40g Butter
  • 30g Cultured Butter
  • 220g Grated Parmigiano Reggiano Cheese
  • One Amalfi Lemon
  • Salt to taste
  • Extra virgin olive oil


Toast the rice with olive oil, then cook the rice with water for about 10 minutes. 4 minutes before the end of cooking, add the cheese, and 2 minutes later, the butter. Combine to obtain a creamy mixture. Find the right balance between fat and water and salt to taste. Plate the 7 pepper powder under the rice and complete with grated lemon.

Viviana Varese 2023 09 08 16 59 40

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