Risotto alla Parmigiana | Cooking with Gucci Osteria Chef Mattia Agazzi

A golden-hued risotto made with a flavorful broth, Mattia Agazzi the Chef de Cuisine at the new Gucci Osteria da Massimo Bottura in Beverly Hills makes Risotto alla Parmagiana. Ingredients for 4 people: • 300 g Carnaroli rice • 150 g 24 month grated Parmigiano Reggiano For the broth: • 4 liters of water • 150 g carrots • 150 g celery • 150 g white onion • 600 g beef shoulder • 1 bay leaf • 5 peppercorns For sour butter: • 150 g white wine • 150 g soft butter • 50 g shallots Preparation: Clean the carrots and celery and cut them into cubes. Clean the onion, cut it in half and put it to toast for a few minutes in a pan, then cut it into cubes. To make the broth, fill a pot with cold water, add the onion skins, put the diced vegetables, peppercorns and meat. Simmer on low heat for 3 hours. After three hours, strain the broth and then put it back in the pot to keep it warm. Nel frattempo, prepariamo il burro acido montato: tritare lo scalogno e cuocerlo per 10/15 minuti a fiamma bassa con 30 g di burro e una foglia di alloro, poi versare il vino e farlo ridurre fino ad 1/3 circa. Una volta ridotto il vino, passare il composto al setaccio e incorporare a poco a poco ciò che è filtrato con il resto del burro. Utilizzare una frusta per ottenere una crema ben montata e lasciarla riposare in frigo. In the meantime, prepare the sour whipped butter: chop the shallots and cook for 10/15 minutes on a low flame with 30 g of butter and a bay leaf, then pour the wine and reduce it to about