A Classic Italian Risotto Popularised by Chef Massimo Bottura. this isnt the classic version…. this is mine!

Pepper Mix:
50g - White Pepper
25g - Szechuan Pepper
25g - Sarawak Pepper
25g - Dry Pepper Dulse

Blitz into a fine Powder

Leek Ash:
Cut Leeks in Half then char until Black. dehydrate over night before Blitzing into a fine powder.

Crispy Parmesan:
Grate Parmesan onto a Silicone mat then bake until golden. Break into fine shards

Risotto
Cook Arborio rice with Onion, Garlic, white wine and a light vegetable stock untill soft but still aldente. Add in a good amount of Parmesan then season with the pepper mix and sea salt. Garnish with more pepper mix, Leek ash and Crispy Parmesan.