1. Cut the cheese into coarse pieces and peel the garlic cloves. Add everything to the blender along with the salt and oil.
2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 101°-104°C (213°-219°F), and maintain this temperature for the next 15 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
3. Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
4. Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and pour the oil into the prepared fine sieve to catch the coarse particles.
5. Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
6. Allow the oil to drip through for about 20 minutes or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.

PREPARATIONS

• Finely grate the Parmesan.
• Cut the shallot into small pieces.

INSTRUCTIONS

1. Heat 1 tbsp of olive oil in a pot over medium heat. Sauté the shallot until translucent. Add the butter and risotto rice, stirring everything well, and sauté for 1-2 minutes.
2. Deglaze with the first 100ml (1/2 cup) of white wine, letting it reduce over medium heat until no liquid remains in the pot.
3. Next, add 100ml (1/2 cup) of stock and let it simmer, stirring occasionally, until the liquid has mostly evaporated. Continue adding stock 100ml (1/2 cup) at a time, letting it simmer and be absorbed by the rice before each addition, until the remaining 200ml (1 cup) of stock has been used.
4. Afterward, add 150ml (1/2 cup) of water, allowing the rice to absorb it as it cooks. Follow with another 100ml (1/2 cup) of white wine, then add the final 150ml (1/2 cup) of water, stirring as it cooks. The whole process should take around 40 minutes.
5. Remove the pot from the heat and stir in the Parmesan until it melts. Season with salt and white pepper to taste.
6. Divide the risotto between plates and top with additional grated Parmesan, freshly ground pepper, and parsley.

1. Warm up 4 tbsp of olive oil over medium heat in a large frying pan. Meanwhile, peel the garlic cloves but leave them whole. Once the oil is warm, add the garlic cloves and let them roast until golden brown. It helps to tilt the pan so the oil pools in one spot, letting the garlic cloves fully submerge.
2. When the garlic is golden brown, remove it from the pan and set it aside on a cutting board to cool slightly. Meanwhile, get a large pot of water ready for cooking your pasta, place it on the stove, and bring it to a rolling boil.
3. Now mash the garlic into a paste with a bit of salt using the flat side of your knife on the cutting board – the salt helps break it down. Add this garlic paste back into the olive oil in the pan. Finely chop a fresh chili and add it to the pan as well. Warm everything over medium heat. Meanwhile, wash, dry, and thinly slice the basil leaves. Add the strained tomatoes and basil to the pan, stirring everything well, and let it simmer on low heat.
4. Add the pasta and a bit of salt to the boiling water, cooking it until al dente. Season the tomato sauce with salt and pepper to taste.
5. Transfer the pasta to the tomato sauce, add a bit of the pasta water, and stir until the noodles are fully coated in the sauce. Serve the pasta on deep plates, topped with freshly grated Parmesan and a sprinkle of pepper.

PREPARATIONS

• Evening before Day 1: Prepare the pre-dough. Mix flour, dry active yeast, and water in a tall glass until no lumps remain and the consistency is sticky. Cover loosely with a lid and let it sit at room temperature overnight.
• Day 1: Combine the pre-dough from the first evening with the dough ingredients in a medium-sized bowl. Stir with a wooden spoon until everything just comes together. Use a dough scraper or spatula to clean the sides of the bowl. Cover the bowl tightly with plastic wrap and let it rest for 30 minutes. After this time, grab the dough with a wet hand on one side, gently lift it, and fold it over onto the other side. Continue this process until the dough has been lifted and folded all the way around. Repeat this step 3 more times, every 30 minutes. After the 4th stretch and fold, shape the dough into a round ball with a taut surface and place it back in the bowl. Cover the bowl tightly with a lid or plastic wrap and refrigerate overnight.
• Day 2: Take the dough out of the fridge and divide it into 11-12 equal portions with 50g / 1.8o each on a lightly floured surface. Roll each portion into a long dough rope, then form a knot and press the ends together on the back of the knot. Place the knots on a baking sheet lined with parchment paper, leaving enough space between them. Cover them with a damp kitchen towel and let them rise at room temperature for the next 3 hours. Preheat the oven to 190°C / 375°F towards the end of the rising time.

INSTRUCTIONS

1. Once the oven is hot, place the baking sheet with the dough knots in the oven and bake for about 15 minutes. Then, brown them for an additional 5 minutes using the grill function at 250°C / 480°F.
2. Meanwhile, prepare the butter-parmesan sauce. Melt butter in a medium-sized bowl, then finely grate the parmesan into it. Peel the garlic and either grate or press it into the bowl. Finely chop the parsley and add it to the bowl as well. Mix everything together and season with a pinch of salt. Set aside.
3. For the dip, finely grate the tomatoes, leaving the skin behind (it won’t be used in the dip). Transfer the grated tomatoes to a bowl, mix with a bit of olive oil and salt, and pour into a small serving dish.
4. Take the knots out of the oven and immediately place them in a large bowl. Pour the butter-parmesan sauce over them and toss well to coat each knot. Transfer the knots to a basket and serve with the dip. They taste best warm and fresh from the oven.

PREPARATIONS

• Slice the shallots into thin rings.
• Peel the garlic and cut it into thin slices.
• Finely grate the Parmesan.

INSTRUCTIONS

1. Melt butter in a pot and sauté the risotto rice, shallots, and garlic for about 4 minutes, stirring occasionally, until they look glossy and smell amazing.
2. Add broth and white wine to the pot, bring it to a boil, and let it reduce over medium heat for about 10 minutes until the liquid is halved.
3. Pour in the cream, toss in the grated Parmesan, and stir gently over the lowest heat until the cheese is melted. Be careful not to overheat – it’s all about that smooth, creamy vibe.
4. Once the risotto rice is soft, blend the soup with a hand blender until it’s silky smooth.
5. Strain the soup through a fine mesh strainer into another pot. You’ll end up with a little clump of risotto and Parmesan left in the sieve that can be tossed and don’t forget to scrape off the bottom of the strainer for extra flavor! Season the soup with salt and pepper to taste.
6. Serve with a few drops of truffle oil and a sprinkle of chopped parsley.