Massimo Bottura is a three-star Michelin chef with a mission. When a powerful earthquake hit his native Modena, Italy in 2012 and toppled countless wheels of Parmigiano Reggiano which broke and split, he developed this risotto recipe to make use of the shattered blocks of cheese. A lively intellectual and storyteller who creates a vision for each plate, Bottura, 52, was recently in Toronto as a guest of the George Brown College cooking school, which is pioneering an Italian program in Italy.
I have adapted and simplified two of Bottura's recipes for the home cook. They are challenging, but the flavour and textures are so extraordinary that it's worth it. You will be the toast of the party. Start each recipe the day before and then it's only a matter of finishing them the next day.