Steak and a Clam

I'm always watching some cooking show of some kind, for inspiration and ideas. PBS's Mind of a Chef got me heavy into anything David Chang related, but I'm out of episodes so I've been watching Chef's Table on Netflix. One episode focuses on Chef Massimo Bottura. He has some pretty fun dishes, such as a cheese dish that's inspired by the crispy part of lasagna. He also came up with a risotto recipe to aid the parmesan makers affected by a major earthquake. Rather than let thousands of damaged wheels of cheese go to waste, all the inventory was bought up by people wanting to make his dish.

Talk about a trendsetter.

I've also never made a risotto before this, so YAY LEARNING!

Here's the recipe for Risotto Cacio e Pepe. In a nutshell; you boil parmesan, then use the cheese broth to cook the risotto. I found the making risotto part pretty easy, if not at least a bit labor intensive. It's the making of the cheese broth that adds an extra layer of work to the dish. Very very tasty. We had so much I made croquettes for dinner the next day, and those were equally good. I'll definitely branch out into other, possibly simpler, risottos too.

Bonus: Watch this episode of The Katering Show, they make risotto and it's hilarious.