Modenese Risotto Cacio e Pepe — Bottura-Inspired

About This Recipe

This dish riffs on Massimo Bottura's love of layering Modenese ingredients onto Italian classics. Cacio e pepe is Roman by birth — pasta, Pecorino and pepper — but Bottura's Emilian sensibility nudges it toward a creamier, more layered profile, finished with a few drops of aged balsamico tradizionale di Modena. The result is rooted in tradition (cacio, pepe) but unmistakably Modenese in finish.

Ingredients

Serves 4

• 320 gCarnaroli rice
• 1.2 Lvegetable stock(kept hot)
• 1 smallshallot(very finely diced)
• 60 gunsalted butter(divided)
• 100 mldry white wine
• 80 gaged Parmigiano-Reggiano(finely grated)
• 60 gPecorino Romano(finely grated)
• 2 tspfreshly cracked black pepper(coarse)
• 1 tspaged balsamic vinegar of Modena(to finish)
• salt(to taste)

Instructions

1. 1

   Toast pepper

   Toast the cracked pepper in a dry pan for 30 seconds until fragrant. Set aside half for finishing.

2. 2

   Build the soffritto

   Melt 30g butter and sweat the shallot over medium heat for 4 minutes.

3. 3

   Toast the rice

   Add the rice and toast 90 seconds, stirring, until each grain is glossy.

4. 4

   Deglaze

   Pour in the wine and stir until absorbed.

5. 5

   Add stock gradually

   Add the hot stock one ladle at a time, stirring, waiting for absorption between additions. Cook 16-18 minutes until al dente.

6. 6

   Mantecare with two cheeses

   Off the heat, beat in the remaining 30g butter, half the Parmigiano, half the Pecorino and the toasted pepper. Beat vigorously for 60 seconds until creamy and 'wave-like'.

7. 7

   Plate Modena-style

   Spread on warm plates. Top with the remaining cheeses, the rest of the pepper, and a few drops of aged balsamic — never more than 1/2 teaspoon per plate.

Variations

• •

  Classic Roman: skip the balsamic finish — just cacio and pepe.

• •

  Truffle Variant: shave fresh black truffle over the top in season.

Storage

Cannot be stored — eat immediately.

Frequently Asked Questions