Imàgo's Risotto With Cacio Cheese, Pepper And Sesame
Imàgo's Risotto With Cacio Cheese, Pepper And Sesame
A recipe from the Hassler's panoramic, Michelin-starred restaurant Imàgo.Recipe by chef Francesco Apreda, courtesy of Hassler RomaFor the full story on Imàgo celebrating its 10th anniversary with a fabulous tasting menu, click here.
Servings
2
Ingredients
- 17 ounce carnaroli superfine rice
- 3 ounce butter
- 3 ounce roman caciotta cheese
- 3/4 ounce shallots
- 1/2 cup sparkling wine
- 4 cup chicken broth
- extra virgin olive oil
- 1/3 ounce black sesame
- 1/2 ounce white sesame
- 1/3 ounce toasted sesame
- 2 tablespoon 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 tablespoon sichuan pepper
- 1 white onion
- 1 cup white wine
- 3/4 cup white wine vinegar
- 8 ounce butter
- 12 year aged traditional balsamic vinegar
- atsina cress for garnish
Directions
- 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.
- Put all ingredients in the blender or food processor and pulverize.
- 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.