Massimo Bottura’s exploration of Parmesan textures inspires our creamy risotto with shavings and crisp cheese shards.
An original WYNCH recipe idea inspired by Osteria Francescana / Massimo Bottura.
Ingredients
Serves 2
- 160 g risotto rice
- 80 g Parmesan
- 1 shallot
- 20 g butter
- 1 tbsp olive oil
- about 650 ml hot vegetable stock
- black pepper
Method
- Heat the oven to 200°C conventional. Spread 20 g grated Parmesan into two thin circles on baking paper. Bake for 5–7 minutes until golden, then cool.
- Finely chop shallot and soften in oil. Toast the rice for 1 minute. Add stock a little at a time and cook, stirring regularly, for 18–22 minutes.
- Remove from the heat and stir in butter and 50 g grated Parmesan. Finish with pepper, the remaining 10 g Parmesan in shavings and broken cheese crisps.
Which wine style works?
A dry Catalan Cava Brut adds a sparkling contrast to the creamy risotto.
The inspiration
Osteria Francescana / Massimo Bottura · Five ages of Parmigiano Reggiano. View source.
Our own adaptation, not an original restaurant recipe or a collaboration. This recipe idea has not yet been kitchen-tested. The image is AI-generated.
