Risotto Cacio e Pepe Recipe By Chef Massimo Bottura

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Risotto Cacio e Pepe Recipe By Chef Massimo Bottura

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Ingredients

Adjust Servings:
Parmigiano Reggiano Stock
1 kilogram 30 month Parmigiana Reggiano grated
2 litres mineral water
Pepper Distillation
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 millilitres mineral water
Risotto
reserved Parmigiano Reggiano stock
300 grams Vialone Nano rice
Villa Manodori extra-virgin olive oil
50 grams Villa Manodori Essenziale black pepper oil
Features:
  • Vegetarian
Cuisine:

This delicious risotto 'cacio e pepe' is brought to you by Chef Massimo Bottura.

  • Serves 4
  • Medium

Ingredients

  • Parmigiano Reggiano Stock

  • Pepper Distillation

  • Risotto

Directions

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This delicious risotto dubbed cacio e pepe is a take on the classic Roman pasta dish cacio e pepe.

Parmigiano Reggiano Stock

  1. 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).
  2. When the cheese starts becoming stringy, remove the pan from the heat.
  3. Let it cool to room temperature. Reheat it to 80°C (176°F) again and let it cool.
  4. Cover and chill in the fridge overnight, or for 8 hours.
  5. 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.
  6. Separate the layers.
  7. Strain the stock and reserve the creamy paste aside.
  8. Discard the solids.

Pepper Distillation

  1. Crush the peppers and vacuum-pack them with the water.
  2. Leave it at 20°C (68°F) for 24 hours.
  3. Place the liquid in a rotary evaporator and distillate at 24°C (75°F).
  4. Put the distillation in a vaporizer and keep cool.

Risotto

  1. Place the Parmigiano stock in a pan and keep it warm.
  2. Toast the rice in a separate saucepan with a little olive oil.
  3. Begin by moistening the rice with one ladle of Parmigiano stock at a time and stirring, as for a classic risotto.
  4. Three quarters of the way through cooking start adding a spoon of Parmigiano cream and the rest of the black pepper oil.
  5. Leave it for 1 minute to rest in the pan, still stirring.
  6. Pour the risotto on to a plate and flatten it, then spray the pepper distillation over the risotto to enhance the pepper flavour.

©Massimo Bottura 2012

Massimo Bottura

Massimo Bottura is a leading figure amongst a new generation of Italian chefs. His work both as an innovator and restaurateur confirm him as one of the world’s most creative culinary forces. In 1986, Massimo Bottura departed on his life’s journey with the renovation of a roadside trattoria on the outskirts of Modena, working alongside the rezdora Lidia Cristoni and chef Georges Coigny to build his culinary foundation, a combination of regional Italian cooking and classical French training. In 1994 Bottura gained valuable experience working with Alain Ducasse at Louis XV in Montecarlo, who had invited him to stage in his kitchen following a surprise visit to the trattoria.  A year later, in 1995, Bottura opened Osteria Francescana juxtaposing tradition and innovation with contemporary art and design in Modena’s Medieval city centre. During a summer at El Bulli in 2000, Massimo Bottura’s whole vision of contemporary cuisine was cracked open when Ferran Adrià’s deconstructions taught him that he could bring conceptual premises into the kitchen. Bottura’s trailblazing approach has garnered him many awards. He received the “Grand Prix de l’Art” from the International Culinary Academy in Paris and was later decorated with a medal of honour for his contribution to Culture and the Arts by the city of Modena. Later in 2011, he achieved a life long ambition when Osteria Francescana was awarded its third star by The Michelin Guide. The restaurant is a member of Le Soste and Les Grandes Tables du Monde, and Massimo Bottura is also on the board of directors of the Basque Culinary Center directed by Ferran Adrià.

Last year, the chef opened his first restaurant outside of Italy in Istanbul, Ristorante Italia di Massimo Bottura. This two year restaurant project took inspiration from Osteria Francescana but was an entirely unique proposition, which saw traditional Italian flavours and contemporary cooking techniques come together to bring the very best of the past into the future. It was a busy year for the chef; 2014 also saw the release of Massimo Bottura’s first English language book with Phaidon Press, Never Trust a Skinny Italian Chef. Italian and Dutch translations exist and have since been followed by translations into French and Spanish.

The NETFLIX project CHEF’S TABLE, a feature length documentary by Jiro Dreams of Sushi director David Gelb was launched at the end of April 2015.

Over the past 6 months, Massimo Bottura has taken a lead role in EXPO Milano. Running from May to October, through his project at a disused and refurbished theatre, Chef Bottura invited chefs from around the world to participate in Food for Soul at Refettorio Ambrosiano. On a single day in June 2015, Osteria Francescana rose to second position in The World’s 50 Best Restaurants Awards and announced a 3-day pop-up restaurant in Sotheby’s London that sold out in 24 hours. In October 2015, one of Italy’s most prestigious and widely read publications revealed its L’Espresso Restaurant Guide 2016. For the first time on record, L’Espresso awarded a 20/20 rating, which it gave to Osteria Francescana.

  • 1986  – Massimo Bottura renovated a roadside trattoria on the outskirts of Modena – Trattoria del Campazzo
  • 1993  – Bottura took a 6 month sabbatical and met Lara Gilmore in New York who was to become his wife
  • 1994  – Valuable experience was gained whilst doing a stage with Alain Ducasse at Louis XV in Montecarlo
  • 1995  – Osteria Francescana opens, juxtaposing tradition and innovation with contemporary art and design in Modena’s medieval city centre
  • 2000 – During a summer at El Bulli, Ferran Adrià encouraged Bottura to continue pushing the envelope
  • 2002 – Osteria Francescana is awarded its first Michelin star
  • 2006 – Osteria Francescana is awarded its second Michelin star
  • 2011 – Bottura achieved a life long ambition when Osteria Francescana was awarded its third star by The Michelin Guide
  • 2013 – Osteria Francescana rises to #3 in the World’s 50 Best Restaurants list
  • 2014
  • FEBRUARY: Bottura is awarded the White Guide’s prestigious Global Gastronomy Award
  • MAY: Ristorante Italia di Massimo Bottura opens
  • OCTOBER: Never Trust a Skinny Italian Chef released
  • 2015
  • APRIL: Netflix’s first docuseries, Chef’s Table, worldwide broadcast. Director David Gelb’s film of Massimo Bottura on official selection at the Berlin Film Festival
  • MAY– OCT: Bottura takes lead role in Milan EXPO, invites chefs to participate in Food for Soul
  • JUNE: Osteria Francescana rises to #2 in the World’s 50 Best Restaurants list
  • OCTOBER:,Osteria Francescana receives never-before-awarded 20/20 rating in L’Espresso Restaurant Guide 2016

Osteria Francescana is closed all day on Sunday and all day on Monday. Reservations are essential.

Osteria Francescana, Via Stella, 22, 41121 Modena, Italy

+39 059 223912               www.osteriafrancescana.it

Press Contact: Sarah Canet, Spoon PR Telephone: +44 207 610 9821

Email: sarah@spoon-pr.com

portrait by: Paolo Terzi

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