You scatter grated parmesan in a disk on a frying pan (no oil), heat it up, start to worry a bit, turn the heat off, fail to notice to that you've actually turned the heat of the risotto off, ignore the extra work you are causing the risotto stirrer, and hey presto, after a few more minutes of cooking, and some cooling time, you have a parmesan crisp for the top of your risotto.
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