Cheese Crackers

Every proper risotto includes, at least in the classic Milanese version, a larger mass of butter and Parmesan cheese, which are folded in at the end of the cooking time. This establishes the typical flavors. A tricky variant would be to mix the grated cheese only partially with the long grain rice and to make crackers with the rest. On the one hand, the crackers add to the flavor of the rice and, on the other hand, they improve the appearance of the risotto, if they are used to decorate it.

For us, however, the fried cheese crackers offer a tasty example of kitchen physics. To make these thin, crispy crackers, grate 100 g of medium-aged Parmesan and mix it with about 10 g of flour. Then mold a tablespoon of the dry cheese-flour mixture into a hot coated frying pan and spread the mound until smooth. The cheese starts to melt and after a short time it forms a cracker that you can easily lift out of the frying pan. Despite the modest mass, the flour is extremely important for the cohesion and consistency of the crackers, because it is enough to bind the small mass of water in the cheese. Therefore, older cheeses that contain little water are more suitable. The maizena (cornstarch) in the flour swells as a result, and the gluten proteins unfold into long threads under the heat of the pan. The flour thus prevents complete separation of the fat from the milk components of the cheese.

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