chef William Lenzotti
Ristorante Salone dei Cocchieri, Sassuolo, Modena
“ Il Balsamico, Oro Nero di Modena”, Artioli 1899
For the Parmesan water: boil in a pot a carrot, some celery, an onion and some well cleaned Parmesan crusts until the crusts are cooked. Then, filter the vegetable broth and taste to see if it needs salt. For the dehydrated ham: cut some slices of Prosciutto Crudo di Parma an inch thick. Let them dehydrate in an oven at 200° C for 15/20 minutes, check if they are well dried and then put them in a blender until they crush. In a pan, put two full ladleful of rice (for two people) and toast it. Then, add 4 ladleful of vegetable broth, cover with a lid and let it cook for 10 minutes over low heat. After 10 minutes, remove the lid and start to stir with butter and Parmigiano Reggiano 24 months, adding broth if necessary, then remove the pot from the heat and keep on stirring. Serve and sprinkle on the risotto the ham powder. Finally, pour some drops of Traditional Balsamic Vinegar of Modena.