A Kind Of Cacio E Pepe Risotto

RisottoRice

Aug 20

In May 2012, after a strong earthquake struck his home region of Emilia-Romagna in Italy, chef Massimo Bottura created Riso Cacio E Pepe, using Parmigiano Reggiano as a twist on the traditional Pecorino Romano.

The earthquake cracked more than 300.000 wheels of locally produced Parmigiano Reggiano.

Massimo’s widely promoted recipe helped the selling of the damaged wheels and supported local producers and jobs during a difficult time.

I liked the story, and because I enjoy both risotto and Parmesan, I decided to try something similar.

The recipe …

The risotto liquid

Peel and cut the celery root, carrots, and onion into large chunks.

Place them in a pot with about 500 ml of water.

Simmer gently for 30 minutes to obtain a vegetable broth.

Keep the liquid warm while preparing the risotto.

As a guide, 100 grams of rice will absorb about 350-400 ml of liquid, so supplement with hot water if needed.

Cook the risotto

Finely chop the onion and place it in a thick-bottomed pot with 1 tablespoon of olive oil, a pinch of salt, and 100 ml of the prepared broth. Bring to a simmer.

Add the rice and stir until most of the liquid is absorbed.

Continue cooking the risotto by adding one ladle of hot broth at a time, stirring frequently and allowing the liquid to be absorbed before adding more.

Cooking usually takes about 25-30 minutes, depending on the rice variety.

The final touch

About 5 minutes before the rice is fully cooked, fold in the grated Parmesan and freshly ground black pepper.

Allow the risotto to return briefly to a simmer.

Taste and adjust the seasoning if needed.

Finish with a drizzle of olive oil and let it rest for about 5 minutes after you turn off the heat.

Serve

Spoon the risotto onto warm plates.

Sprinkle with extra grated Parmesan and serve immediately.

INGREDIENTS - for two portions

Organic or “Best you can get”