Cacio e Pepe by Massimo Bottura| Cotto al Dente

Grate the parmigiano reggiano using a food processor and place it in a large pot with the water.

Set the pot on low heat and insert a kitchen thermometer, waiting for the temperature to reach 85 °C.

Once the temperature is reached, turn off the heat and let it cool to room temperature.

After cooling, place the pot in the fridge for at least 4 hours.

After 4 hours, the mixture will separate into three components (proteins, water, and fat). Collect the creamy top part and set it aside.

Filter the remaining contents of the pot. The resulting cloudy water will be used to cook the risotto instead of traditional broth.

In a pot, start toasting the rice without adding any fat.

Add the cloudy water gradually to the rice while cooking.

Once the rice is ready, off the heat, add the reserved cream and mix well to finish the risotto.

Plate the risotto and add pepper.

Equipment Needed

Dietary

Allergens