Risotto Cacio e Pepe


Hey Guys and Gals. I know its been a while, life has been very busy for me and keeps getting in the way of a good post. I have finally been able to get back on the board and do some cooking worthy of posting. I was very excited to make this as those who know this recipe know it originated from the great Massimo Bottura who wanted to utilise the near 1000 wheels of cheese damaged in the disaster after an earth quake devastated the Emilia-Romagna region of Italy in 2012. The great man is coming to Perth in August and I managed to get tickets to his show. So I decided to try his nice simple recipe from the three Michelin Star and elBulli Chef, Massimo Bottura.



For the Parmesan broth:

–  907g Parmesan

For the risotto

–  6 cups parmesan broth

– 13 cup parmesan cream

–  2 tbsp unsalted butter

–  3 medium shallots, minced

–  2 cloves garlic, minced

–  2 cups Arborio rice

–  Freshly ground black pepper, to taste

–  Parsley leaves, for garnish


1. To make the parmesan broth: Combine the parmesan with 8 12 cups of water in a large stockpot over a medium-low heat. When the cheese becomes stringy, remove it from the heat. Let it cool down to room temperature and repeat the heating once more. Refrigerate the broth for at least 8 hours or overnight. The next day, the broth should have separated into 3 distinct layers: a cream layer, on top; a broth layer, in the middle; and a solid layer, on the bottom. Carefully remove the top cream layer and reserve. Strain the broth, discarding remaining solids.

2. To make the risotto: Heat the broth in a large saucepan over medium heat, set aside and keep warm. Heat the butter in a medium saucepan over a medium heat, add shallots and garlic, then cook, stirring, until soft. Add the rice, cook for 2 minutes. Add the reserved stock one ladle at a time. Cook until each addition of stock is absorbed before adding another. Stirring often, cook until the rice is tender and creamy, about 20-22 minutes. Stir in the parmesan cream and cracked pepper then garnish with parsley leaves if you really want – I also grated some extra parmesan as it is one of my favourites. Enjoy!

Full credit to Massimo Bottura