I have been a fan of Massimo Bottura since I first saw him on Chef’s Table many years ago, and his cacio e pepe risotto is one of those dishes that I have wanted to make ever since.
The original dish was created after the 2012 earthquake in Emilia-Romagna damaged a huge amount of Parmigiano Reggiano. Bottura came up with the risotto as a way to help encourage people to buy and use the affected cheese. The resulting recipe takes the basic idea of cacio e pepe and turns it into a risotto built around an intensely flavoured Parmesan stock and cream.… Read the rest