Bottura Three Star Risotto: Cacio e Pepe

Risotto Cacio e Pepe, is an authentic  traditional classic, served at Three Michelin  Star, Massimo Bottura´s Restaurant in Modena, Emilia Romagna, Italia. 

Recipe for 4:  

Parmigiano  Reggiano Stock:

1 kilo of 30 month aged Parmigiana Reggiano ( Parma, Emilia Romagna ) 

2 kilos equivalent of Mineral Water ( Convert to Milimetres )

Pepper Distillation:

5 grams White pepper freshly grinded from White pepper corns

2.5 grams Szechuan pepper 

2.5 grams Jamaican pepper 

2.5 grams Sarawak pepper, from the Island of Borneo, Malaysia 

500 grams Mineral Water  ( Convert to Milimetres )

Risotto:

Reserved Parmigiano Stock 

300 Grams of Flat,  Fine to Medium textured Flat rice from Verona, Veneto called Vialone Nano, or substitute:  Italian Carnaroli or Arborio ( Available on:  Amazon ) 

50 Grams of Villa Manodori Essenziale Black Pepper oil ( Amazon availability ) 

Directions:   

Parmigiano Stock:  Place the grated Parmigano and wáter in a large sauce pan and slowly heat to 80 degrees Centig or 175 Farenheit and use a thermometer ..  It is very important that the temperature does not exceed these temperatures ..

2)  When the cheese begins becoming strinhgy, remove the pan from the heat at once. Let it cool.

3) Now, cover and chill in the fridge overnight or at least 8 hours.

4)  Now, you can begin to separate the layers. 

5)  Strain the stock and reserve the creamy paste from the cheese ..

Pepper Distillation:  

1)  Crush the peppercorns and vacuum pack in mineral wáter ..

2)  Place in a cool room for  24 hours ( do not refrig ) ..

3) Place the liquid in a distillation or vaporiser and keep cool ..

Risotto:

1)  Place the Stock from the Parmigiano in a pan and keep it warm on a very very low simmer ..

2)  Toast the rice in a separate sauce or stock pot with a large  tblsp or two at most, with  Italian Evoo.

3)   Begin by moistening the rice with one ladle of the stock at a time  and stirring as you would a classic risotto ..   Gently stir .. 

4)  Three quarters of the way through the cooking process,  add a tablesp of Parmigian cream from the stock and the black pepper oil ..

5)  Leave for 1 minute to rest in pan, and continue stirring.

6)  Pour the risotto on to a plate and flatten it, and then spray the pepper disttillation over the rice to enhance its flavour ..  

This récipe is authored by:   Three Michelin  Massimo Bottura, the World´s Number One Chef for 2018.

All the products are available @:

Amazon - worldwide 

Eataly,  Manhattan ( and all their locations through out North America ) 

Amazing !  

Have a lovely weekend ..

 

  

Gracoman,  

It is simply awesome  !!!

Thanks and have a lovely July 4th .. 

Never throw away your " rinds " of Parmigiani Reggiano ..  

Ciao ..