3
4 ratings

Imàgo’s Risotto with Cacio Cheese, Pepper and Sesame

The delicious risotto made by chef Francesco Apreda at the Hassler Roma’s Imàgo

A recipe from the Hassler's panoramic, Michelin-starred restaurant Imàgo.

Recipe by chef Francesco Apreda, courtesy of Hassler Roma

For the full story on Imàgo celebrating its 10th anniversary with a fabulous tasting menu, click here.

Ingredients

Risotto and Cheese Sauce

  • 17 Ounces carnaroli superfine rice
  • 3 Ounces butter
  • 3 Ounces Roman caciotta cheese
  • 3/4 Ounces shallots
  • 1/2 Cup sparkling wine
  • 4 Cups chicken broth
  • Extra virgin olive oil

Pepper and Sesame Blend

  • 1/3 Ounce black sesame
  • 1/2 Ounce white sesame
  • 1/3 Ounce toasted sesame
  • 2 Tablespoons nigella
  • 1/4 Ounce poppy seeds
  • 1/4 Ounce tellicherry black pepper
  • 1/3 Ounce muntok white powder
  • 1/3 Ounce venus pepper
  • 1/3 Ounce cubeba pepper
  • 2 Tablespoons sichuan pepper

Sour Butter

  • 1 White onion
  • 1 Cup white wine
  • 3/4 Cups white wine vinegar
  • 8 Ounces butter
  • 12 year aged traditional balsamic vinegar
  • Atsina cress for garnish

Directions

Risotto and Cheese Sauce

Chop the shallots and sautée them in a pan with half the butter and a drizzle of extra virgin olive oil, add the rice and sauté with half the sparkling wine.

Salt and continue to simmer gradually adding the boiling chicken broth.

When the rice is almost cooked, remove from heat, leave to rest for 2 minutes and then cream by adding the remaining sparkling wine, the other half of the butter, a knob of sour butter and the grated caciotta. 

Pepper and Sesame Blend

Put all ingredients in the blender or food processor and pulverize.

Sour Butter

Peel and finely chop the onion, sautée it in a pan, cover with the wine and vinegar and reduce on a gentle flame until all the liquid has evaporated.

Remove from heat and incorporate the butter at room temperature mixing vigorously until completely melted, filter through a chinoise and place in the fridge to rest.

To Serve:

Place the risotto onto the plate, cover with the grated caciotta and sprinkle an abundant layer of the pepper sesame blend.

Garnish with a few drops of traditional balsamic vinegar and the atsina cress.