Risotto ‘Cacio e Pepe’ by Chef Massimo Bottura
This delicious risotto ‘cacio e pepe’ is brought to you by Chef Massimo Bottura.
This delicious risotto dubbed cacio e pepe is a take on the classic Roman pasta dish cacio e pepe.
This dish has an amazing history to it, which was revealed by Massimo on the famous Netflix series Chef’s Table. He developed the recipe after the earthquake that devastated the Emilia-Romagna region in Italy in 2012.
During the earthquake nearly 1,000 wheels of the famous locally-produce Parmigiano Reggiano were affected. Local producers were in a dire state as they couldn’t unload such a large quantity of Parmigiano Reggiano in a short time frame.
Massimo came to help designing a risotto recipe that quickly became hugely popular around the world and helped local producers sell the Parmigiano Reggiano in a very short time.
Enjoy this classic risotto cacio e pepe recipe below!
Risotto ‘Cacio e Pepe’
PARMIGIANO REGGIANO STOCK
- 1 kilogram 30-month aged Parmigiana Reggiano (Parmesan) grated
- 2 liters mineral water
- 5 grams white pepper
- 2.5 grams Szechuan pepper
- 2.5 grams Jamaican pepper
- 2.5 grams Sarawak pepper
- 2.5 grams wild pepper
- 500 milliliters mineral water
- reserved Parmigiano Reggiano stock
- 300 grams rice (Vialone Nano brand)
- olive oil extra-virgin
- 50 grams black pepper oil (Villa Manodori Essenziale brand)
Parmigiano Reggiano Stock
- Put the grated Parmigiano and water in a large pan and slowly heat to 80°C (176°F). It is very important that the temperature does not exceed 90°C (194°F).
- When the cheese starts becoming stringy, remove the pan from the heat.
- Let it cool to room temperature. Reheat it to 80°C (176°F) again and let it cool.
- Cover and chill in the fridge overnight, or for 8 hours.
- The liquid should separate into 3 densities: a creamy Parmigiano paste on top, milky Parmigiano liquid in the middle and solid Parmigiano proteins on the bottom.
- Separate the layers.
- Strain the stock and reserve the creamy paste aside.
- Discard the solids.
- Crush the peppers and vacuum-pack them with the water.
- Leave it at 20°C (68°F) for 24 hours.
- Place the liquid in a rotary evaporator and distillate at 24°C (75°F).
- Put the distillation in a vaporizer and keep cool.
- Place the Parmigiano stock in a pan and keep it warm.
- Toast the rice in a separate saucepan with a little olive oil.
- Begin by moistening the rice with one ladle of Parmigiano stock at a time and stirring, as for a classic risotto.
- Three quarters of the way through cooking start adding a spoon of Parmigiano cream and the rest of the black pepper oil. When the rice is almost cooked, work in the rest of the parmigiano cream and the rest of the black pepper oil.
- Leave it for 1 minute to rest in the pan, still stirring.
- Pour the risotto on to a plate and flatten it, then spray the pepper distillation over the risotto to enhance the pepper flavour.