Umami - Not Uvavu

My recent trip to Parma revived my interest in both Parmesan cheese and the taste for which we use the Japanese term umami. Last night's meal was turkey and mushroom risotto, which was enlivened by the use of a fair sprinkling - more like covering - of Parmesan. I had tasted the risotto before and after the addition, and  can say for sure that it wasn't just an addition. There is a culinary magic at work that, as with the best food and wine pairings, produces a third flavour out of the ether. The dish became far more savoury, the mushrooms and bacon cubes (recipe bacon cut by me, as ever) altered in taste too, and there was a richness well beyond what you'd expect from the weight of the grated cheese included. 

So reaching for the cheese is not uvavu - for those of a very young persuasion check out Shooting Stars with the wonderful Vic and Bob. It is umami.