Massimo Bottura
Chef-patron of Osteria Francescana, Modena. Has been known to spend 30 minutes mantecating.
Speaks to 2 threads
Cited in 2 places
- Risotto/ Commentary
“Massimo Bottura treats the mantecatura — the off-heat beating of cold butter and aged Parmigiano into the rice — as the structural moment of the dish, not a finishing flourish. Risotto, in his framing, is an emulsification problem dressed up as a rice problem.”
Never Trust a Skinny Italian Chef — Phaidon (2014) - Risotto/ Argument
“The rice should move in a wave when shaken. If a spoon stands up in it, you have lost (Bottura, Marchesi school).”
The Wave Test — argued for "All'onda"