Directions:
PARMIGIANO REGGIANO CHEESE STOCK
STEP 1
Place the freshly grated Parmigiano Reggiano cheese and water in a large pan and slowly heat to 176°F. The temperature should not exceed 194°F.
STEP 2
When the cheese starts becoming stringy, remove the pan from the heat. Let it cool to room temperature, then reheat it to 76°F again, and let it cool.
STEP 3
Cover and chill in the fridge overnight, or for 8 hours. The liquid should separate into 3 densities: a creamy Parmigiano Reggiano cheese paste on top, milky liquified Parmigiano Reggiano cheese in the middle and solid Parmigiano Reggiano cheese proteins on the bottom.
STEP 4
Separate the layers. Strain the stock, reserve the creamy paste aside, and discard the solids.
PEPPER DISTILLATION
STEP 1
Crush the peppers and vacuum-pack them with the water.
STEP 2
Leave it at 68°F for 24 hours.
STEP 3
Place the liquid in a rotary evaporator and distill at 5°F.
STEP 4
Put the distillation in a vaporizer and keep cool.
Risotto
STEP 1
Place the Parmigiano Reggiano cheese stock in a pan and keep it warm.
STEP 2
Toast the rice in a separate saucepan with a little olive oil.
STEP 3
Begin by moistening the rice with one ladle of Parmigiano Reggiano cheese stock at a time and stir, as for a classic risotto.
STEP 4
Three quarters of the way through cooking start adding a spoon of Parmigiano Reggiano cheese cream and the rest of the black pepper oil.
STEP 5
When the rice is almost cooked, work in the rest of the Parmigiano Reggiano cheese cream and the rest of the black pepper oil.
STEP 6
Leave it for 1 minute to rest in the pan, keep stirring.
STEP 7
Pour the risotto on to a plate and flatten it, then spray the pepper distillation over the risotto to enhance the pepper flavor. As a next step, take a bit and savor the rich taste and creamy texture…and you will see why Massimo Bottura is considered one of the most accomplished and respected chefs in the world.
OCTOBER 27, 2021
The Parmigiano Reggiano Day Pledge.
Every year, on October 27 we invite restaurants and families across the country to make a dish of their choice featuring Parmigiano Reggiano cheese as way to honor Massimo Bottura’s historic gesture of support after the 2012 earthquake.
This year we’re also encouraging people to donate to Food for Soul, the non-proft organization started by Massimo Bottura and Lara Gilmore with the goal to build healthier and more equitable food systems and help people experiencing situations of social and economic vulnerability – a cause that is especially relevant given the devastating economic, social and health impact that communities have experienced recently due to the pandemic.
Here are links to more:
A special Gift from Massimo Bottura.
People who donate to Food for Soul during this promotion will receive a special gift from Massimo Bottura. More details at the donation link.
Be featured in our upcoming cookbook.
Send us the recipe you made during Parmigiano Reggiano Day and we will feature on our site and in the commemorative Parmigiano Reggiano Day 2021 Digital Recipe Book.
MAIN
Risotto Cacio e Pepe featuring
Parmigiano Reggiano® cheese
-
10m
PREP
-
10m
COOK
-
640
CALORIES
-
4
SERVINGS
Here’s the history of this delicious dish:
The epicenter of the Italian earthquake of 2012 landed about 28 miles east of Modena. Among the massive damages, approximately 360,000 wheels of Parmigiano Reggiano cheese had been damaged – endangering the livelihood of the cheesemaking families from the area.
Massimo Bottura immediately went to work with the team from his restaurant, Osteria Francescana – wanting to address the tragedy that their community was experiencing.
“We came up with a recipe – riso cacio e pepe – and shared it with the world encouraging everyone to buy and use lots of Parmigiano Reggiano cheese. This small gesture proved to be much bigger than I could have ever realized. There, I learned that a recipe can be an act of solidarity and a social gesture. I understood the power of food and the important role that chefs can play in society.”
– Massimo Bottura
The response was overwhelming. All of the cheese was sold – and the livelihood of the artisans was spared.
The delicious Risotto Cacio e Pepe is a take on the classic Roman pasta cacio e pepe. For this recipe, Pecorino (cacio) was replaced with Parmigiano Reggiano cheese, one of the most important and most iconic foods of the Emilia Romagna region, and a true Italian masterpiece.
Ingredients:
2 Lbs Parmigiano Reggiano, aged 30 months
.5 gallons of 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
1/4 gallon mineral water
RISOTTO
Reserved Parmigiano Reggiano stock
2 cups of Vialone Nano rice
Extra-virgin olive oil
50 grams black pepper oil
Hint:
To be certain that you are buying Parmigiano Reggiano cheese, please look for the distinctive dotted rind and
make sure it is a product of Italy. This will ensure that you get the rich flavor profile and nutritional value that makes this cheese an Italian national treasure.
About Massimo Bottura:
Massimo Bottura was born and raised in Modena, Italy – where he first discovered cooking after watching his mother, grandmother and aunt in the kitchen preparing family meals. Bottura is the owner of renowned restaurant Osteria Francescana, and has consistently been listed as one of the world’s best chefs.
Chef Bottura is a vocal advocate for the reduction of food waste, for healthy and sustainable food systems, and for the protection of the environment and biodiversity through sustainable cooking practices and ingredient
sourcing.
In 2016, Bottura and his wife Lara Gilmore started Food for Soul, a nonprofit organization focusing on initiatives food waste, social and cultural initiatives around the globe. His Refettorios are community hubs built in underused spaces, where people in situations of social and economic vulnerability are welcomed and served free nutritious meals cooked with surplus ingredients that would have otherwise been thrown away.
Learn more about Food for Soul.
MAIN
Risotto Cacio e Pepe featuring
Parmigiano Reggiano® cheese
-
10m
PREP
-
10m
COOK
-
640
CALORIES
-
4
SERVINGS
Here’s the history of this delicious dish:
The epicenter of the Italian earthquake of 2012 landed about 28 miles east of Modena. Among the massive damages, approximately 360,000 wheels of Parmigiano Reggiano cheese had been damaged – endangering the livelihood of the cheesemaking families from the area.
Massimo Bottura immediately went to work with the team from his restaurant, Osteria Francescana – wanting to address the tragedy that their community was experiencing.
“We came up with a recipe – riso cacio e pepe – and shared it with the world encouraging everyone to buy and use lots of Parmigiano Reggiano cheese. This small gesture proved to be much bigger than I could have ever realized. There, I learned that a recipe can be an act of solidarity and a social gesture. I understood the power of food and the important role that chefs can play in society.”
– Massimo Bottura
The response was overwhelming. All of the cheese was sold – and the livelihood of the artisans was spared.
The delicious Risotto Cacio e Pepe is a take on the classic Roman pasta cacio e pepe. For this recipe, Pecorino (cacio) was replaced with Parmigiano Reggiano cheese, one of the most important and most iconic foods of the Emilia Romagna region, and a true Italian masterpiece.
Directions:
PARMIGIANO REGGIANO CHEESE STOCK
STEP 1
Place the freshly grated Parmigiano Reggiano cheese and water in a large pan and slowly heat to 176°F. The temperature should not exceed 194°F.
STEP 2
When the cheese starts becoming stringy, remove the pan from the heat. Let it cool to room temperature, then reheat it to 76°F again, and let it cool.
STEP 3
Cover and chill in the fridge overnight, or for 8 hours. The liquid should separate into 3 densities: a creamy Parmigiano Reggiano cheese paste on top, milky liquified Parmigiano Reggiano cheese in the middle and solid Parmigiano Reggiano cheese proteins on the bottom.
STEP 4
Separate the layers. Strain the stock, reserve the creamy paste aside, and discard the solids.
PEPPER DISTILLATION
STEP 1
Crush the peppers and vacuum-pack them with the water.
STEP 2
Leave it at 68°F for 24 hours.
STEP 3
Place the liquid in a rotary evaporator and distill at 5°F.
STEP 4
Put the distillation in a vaporizer and keep cool.
Risotto
STEP 1
Place the Parmigiano Reggiano cheese stock in a pan and keep it warm.
STEP 2
Toast the rice in a separate saucepan with a little olive oil.
STEP 3
Begin by moistening the rice with one ladle of Parmigiano Reggiano cheese stock at a time and stir, as for a classic risotto.
STEP 4
Three quarters of the way through cooking start adding a spoon of Parmigiano Reggiano cheese cream and the rest of the black pepper oil.
STEP 5
When the rice is almost cooked, work in the rest of the Parmigiano Reggiano cheese cream and the rest of the black pepper oil.
STEP 6
Leave it for 1 minute to rest in the pan, keep stirring.
STEP 7
Pour the risotto on to a plate and flatten it, then spray the pepper distillation over the risotto to enhance the pepper flavor. As a next step, take a bit and savor the rich taste and creamy texture…and you will see why Massimo Bottura is considered one of the most accomplished and respected chefs in the world.
OCTOBER 27, 2021
The Parmigiano Reggiano Day Pledge.
Every year, on October 27 we invite restaurants and families across the country to make a dish of their choice featuring Parmigiano Reggiano cheese as way to honor Massimo Bottura’s historic gesture of support after the 2012 earthquake.
This year we’re also encouraging people to donate to Food for Soul, the non-proft organization started by Massimo Bottura and Lara Gilmore with the goal to build healthier and more equitable food systems and help people experiencing situations of social and economic vulnerability – a cause that is especially relevant given the devastating economic, social and health impact that communities have experienced recently due to the pandemic.
Here are links to more:
A special Gift from Massimo Bottura.
People who donate to Food for Soul during this promotion will receive a special gift from Massimo Bottura. More details at the donation link.
Be featured in our upcoming cookbook.
Send us the recipe you made during Parmigiano Reggiano Day and we will feature on our site and in the commemorative Parmigiano Reggiano Day 2021 Digital Recipe Book.
Ingredients:
2 Lbs Parmigiano Reggiano, aged 30 months
.5 gallons of 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
1/4 gallon mineral water
RISOTTO
Reserved Parmigiano Reggiano stock
2 cups of Vialone Nano rice
Extra-virgin olive oil
50 grams black pepper oil
Hint:
To be certain that you are buying Parmigiano Reggiano cheese, please look for the distinctive dotted rind and
make sure it is a product of Italy. This will ensure that you get the rich flavor profile and nutritional value that makes this cheese an Italian national treasure.
About Massimo Bottura:
Massimo Bottura was born and raised in Modena, Italy – where he first discovered cooking after watching his mother, grandmother and aunt in the kitchen preparing family meals. Bottura is the owner of renowned restaurant Osteria Francescana, and has consistently been listed as one of the world’s best chefs.
Chef Bottura is a vocal advocate for the reduction of food waste, for healthy and sustainable food systems, and for the protection of the environment and biodiversity through sustainable cooking practices and ingredient
sourcing.
In 2016, Bottura and his wife Lara Gilmore started Food for Soul, a nonprofit organization focusing on initiatives food waste, social and cultural initiatives around the globe. His Refettorios are community hubs built in underused spaces, where people in situations of social and economic vulnerability are welcomed and served free nutritious meals cooked with surplus ingredients that would have otherwise been thrown away.
Learn more about Food for Soul.
Complete your meal
SUBMIT YOUR RECIPES
Become a superstar!
Every month our curatorial team will review the recipes that have been submitted. If yours is selected we will send you a nice gift and will feature the recipe on our website (along with your photo and bio), and we’ll also post it on our Social Media platforms.
