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Risotto Cacio e Pepe

lfmichaud

I was looking at a documentary on Massimo Bottura talking about this recipe. It's a Parmesan "broth" risotto thickened with Parmesan "cream" It look totally delicious and decadent and I want to try it soon.

You're simmering a few pounds of parm in water a couple times and letting it rest so that it separate and you can recover the parts that you use.

This seems like a recipe that was made for a centrifuge but I cannot find anyone that used one to make this recipe. ChefSteps is probably the best place to check before risking a few pounds of the good stuff in experiments...

Did anybody here try that with a centrifuge or maybe something Modernist Cuisine Parmesan water?

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tshewman

I've done this recipe and no centrifuge is required to get an excellent result. I wouldn't recommend discarding the solids however. They actually bake to a crisp quite nicely.

lfmichaud

I was actually planning to try to do Parmesan crisps with the solids!

Thanks for the confirmation.

tshewman

many things you can do. I also like grating truffle, or preserved lemon on the bottom of the plate so it is hidden. Works for many risottos, but with parmesan being so vast in pairings it is especially fun. Enjoy!

tangma27

So did you ever do this recipe?

@Louis_Frederic_3105 let us know your results!!

lfmichaud

I'll let you know. Didn't have the chance to buy the the few pounds of parmesan yet...