This risotto celebrates 40-month-aged Parmigiano Reggiano from Caseificio Bucamante through both flavour and technique, incorporating the cheese and its rind throughout the preparation. Hay, flowers and mugo pine introduce distinctive botanical and woodland aromas, creating a connection between the mature intensity of Parmigiano Reggiano and the natural landscape that inspires the dish.
Carnaroli Risotto with Parmigiano Reggiano,Hay, Flowers and Mugo Pine
Category
Cheese / Pasta
Persons
10
This recipe is part of the Casello d’Oro project with Parmigiano Reggiano and JRE–Jeunes Restaurateurs.