Riso Cacio e Pepe

A risotto with a message. This unique risotto recipe was created after the May 2012 earthquakes destroyed 350,000 wheels of Parmigiano Reggiano cheese. Vialone Nano rice is simmered in the purest Parmigiano broth infused with pepper to recreate the classic Roman cheese and pepper combination with a distinctively Emilian touch of irony and flavour.

Serves 6

500g Parmigiano Reggiano (aged 30 months)

4 litres still mineral water, at room temperature

5g white peppercorns

2.5g Sichuan peppercorns

2.5g Jamaican peppercorns (allspice berries)

2.5g black Sarawak peppercorns

2.5g wild peppercorns

500g Vialone Nano rice

1 teaspoon extra virgin olive oil

Grate the Parmigiano Reggiano and add to a pot containing the mineral water. Slowly heat until the temperature of the mixture is 80°C; do not heat to more than 90°C. When the Parmigiano becomes stringy, remove the pot from the heat. Leave the mixture to cool to room temperature, then cover and refrigerate for 24 hours.

Finely grind the peppercorns to a powder and mix them together. Put aside for finishing the plates.

The next day the Parmigiano mixture should have separated into three consistencies: creamy paste on top, milky water in the middle and solid proteins on the bottom. Separate the creamy paste (top layer) from the rest and put aside for the risotto. Filter the liquid through a sieve lined with muslin to remove the solids and make Parmigiano water; discard all the solids. Put the liquid aside for the risotto.

Toast the rice in a heavy saucepan with the olive oil. Then begin to wet the rice with the Parmigiano water, a ladleful at a time, just as you would do when making a normal risotto with stock. Let each addition of Parmigiano water be absorbed before adding the next and stir frequently. Three-quarters of the way through the cooking, begin to add the Parmigiano Reggiano cream, a tablespoon at a time. Continue stirring.

When the rice is almost done, add the rest of the Parmigiano Reggiano cream and blend gently.

Spoon a portion of the risotto on to each plate and flatten it into a disc. Add a light dusting of the pepper powder and let sit for a minute before serving.

Riso Cacio e Pepe