There are dishes that call for parmesan cheese as a garnish, and then there are those that flaunt it in their name, cooing, These dishes aren't about vegetables, pasta, or meat—these are all about cheese. These 11 recipes above don't just call for a sprinkle or a few tablespoons; instead, they call for parmesan by the cup.
Chef Massimo Bottura gave us the recipe for this creamy risotto, a take on the classic Roman pasta dish cacio e pepe that he developed after earthquakes devastated the Emilia-Romagna region of Italy in 2012. Wanting to utilize the nearly 1,000 wheels of Parmigiano Reggiano that were damaged in the disaster, he devised an ingenious technique. First, he simmers parmesan cheese in water, then refrigerates it until it separates into three distinct layers: protein solids on the bottom, a thick broth in the middle, and a parmesan cream on top. The broth is slowly stirred into the risotto, taking the place of chicken stock, while the cream is added toward the end of cooking, giving the risotto a luxurious texture and little need for any additional salt.