Parmesan Consommé

• 480 g (17 oz.) Parmigiano Reggiano, cut into 1-in. (2.5-cm) chunks
• 15 g Ris

Combine all ingredients in pressure cooker and cook on high pressure for 20 minutes. Strain liquid through cheesecloth and allow to cool to room temperature. Adjust the seasoning with salt if needed and add a touch of acidity to taste with the vinegar. Weigh the liquid and place in blender. On low speed, shear in 0.2% of the liquid’s weight in xanthan gum for 2 minutes or until the gum is fully