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Published May 13th 2017
The 'Risotto Cacio E Pepe' is delicious with a touch of theatre. The dish is prepared at your table. A wheel of Parmigiano Reggiano had been scrapped to create a mixing bowl of sorts. The inside is flamed and al dente Italian carnaroli rice is mixed in to absorb the piquant and salty flavour of this Italian hard cheese. This technique also uses the cheese to introduce a light creamy texture to the risotto. The dish is topped with generous shavings of fragrant black truffle before serving.