Most risottos require a good fistful of Parmesan to be stirred in before serving, but this recipe by Polpo founder Russell Norman really puts this fabulous cheese centre-stage: "Much has been written about umami, that mysterious fifth flavour which sits alongside the more familiar sweet, sour, bitter and salty. It’s not as easy to define as the famous four, but most of us can identify it when we taste it. It contributes unctuousness, roundness and mouthfeel when it is present and usually makes you want to eat more. Parmesan cheese is one of its best-known exponents, so its ubiquity in Italian cooking is unsurprising; it makes just about everything taste better. What is unusual is to see Parmesan as a main ingredient. This risotto requires really excellent quality aged cheese, so do buy the best you can afford."
This recipe was taken from Venice by Russell Norman, published by Fig Tree.