Chef Massimo Bottura gave us the recipe for this creamy risotto, a take on the classic Roman pasta dish cacio e pepe that he developed after earthquakes devastated the Emilia-Romagna region of Italy in 2012. Wanting to utilize the nearly 1,000 wheels of Parmigiano-Reggiano that were damaged in the disaster, he devised an ingenious technique. First, he simmers the cheese in water, then refrigerates the mixture until it separates into three distinct layers: protein solids on the bottom, a thick broth in the middle, and a Parmigiano cream on top. The broth is slowly stirred into the risotto, taking the place of chicken stock, while the cream is added toward the end of cooking, giving the risotto a luxurious texture and little need for any additional salt.
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