PARMIGIANO REGGIANO RIND BROTH & POWDER

1. Carefully clean the exterior of the Parmigiano Reggiano rinds.
2. Place the cleaned rinds in a saucepan with cold water and ice.
3. Heat slowly and simmer gently until a flavourful Parmigiano Reggiano broth has formed.
4. Remove the rinds from the broth and reserve the broth for cooking the rice.
5. Allow the cooked rinds to cool completely.
6. Once cool, slice the rinds very thinly.
7. Dry the slices in the oven until completely dehydrated.
8. Fry the dried rinds until crisp.
9. Allow them to drain, then grind into a fine powder.
10. Reserve the Parmigiano Reggiano rind powder for finishing the dish.

PARMIGIANO REGGIANO-ACIDIFIED WHEY

1. Place a portion of the Parmigiano Reggiano in the acidified whey.
2. Leave the Parmigiano Reggiano to macerate in the whey.
3. Strain the mixture, keeping both the liquid and the Parmigiano Reggiano.
4. Reserve the flavoured whey as part of the cooking liquid for the risotto.
5. Reserve the Parmigiano Reggiano separately to incorporate during the mantecatura.

ACIDULATED BUTTER

1. Finely chop the shallot.
2. Place it in a saucepan and gently sweat without adding any fat.
3. Deglaze with the Parmigiano Reggiano-acidified whey.
4. Add the peppercorns.
5. Cut the butter into cubes and gradually add it to the saucepan.
6. Allow the butter to melt gently.
7. Leave the mixture to infuse for at least 30 minutes.
8. Strain through a fine sieve.
9. Allow the strained butter to cool completely.
10. Once cold, transfer to a stand mixer and whip until light and aerated.
11. Reserve for the mantecatura.

CARNAROLI RISOTTO

1. Place the Carnaroli rice in a saucepan with a drizzle of extra virgin olive oil and a pinch of salt.
2. Toast the rice gently, coating the grains evenly in the oil.
3. Prepare the cooking liquid using equal parts whey and Parmigiano Reggiano trimming broth.
4. Add cooking liquid equivalent to twice the volume of the rice.
5. Cover with a lid and cook for 9 minutes without stirring.
6. Check occasionally to make sure the rice does not become too dry. At the end of the 9 minutes, there should be no excess cooking liquid remaining.
7. Remove the saucepan from the heat and allow the rice to rest for approximately 1 minute.
8. Add the butter and the Parmigiano Reggiano previously recovered from the maceration in acidified whey.
9. Add a little additional cooking liquid if needed to achieve the correct consistency.
10. Stir vigorously to mantecare the risotto for approximately 3 minutes.
11. Add the mugo pine preparation and continue the mantecatura until the risotto is creamy and evenly combined.
12. Taste and adjust the seasoning if necessary.
13. Plate immediately.