Five Ages of Parmigiano Reggiano
Massimo Bottura's iconic dish showcasing Parmigiano Reggiano in five different textures and temperatures — from a creamy foam to a crunchy galette, each representing a different age of the cheese.
Massimo Bottura
Osteria Francescana
Prep Time
15m
Cook Time
25m
Food Cost
28%
Sustainability
72%
Ingredients
Grains
Vegetables
Other
Dairy
Oils & Fats
Seasonings
Method
Rehydrate porcini mushrooms in hot water for 15 minutes. Reserve the soaking liquid.
Heat vegetable stock with mushroom soaking liquid in a separate pot and keep warm.
Heat olive oil in a large pan, add shallots and sauté until softened.
Add Arborio rice and toast for 2 minutes, stirring constantly.
Deglaze with white wine, stirring until absorbed.
Add warm stock one ladle at a time, stirring frequently until rice is creamy and al dente.
Finish with butter, Parmigiano-Reggiano, and truffle oil. Season with salt and pepper.
Contains Allergens
Techniques
More from Massimo Bottura
The Crunchy Part of the Lasagna
Bottura's deconstructed lasagna focusing on the caramelized, crunchy corner parts — the piece everyone fights over — elevated into a work of contemporary culinary art.