Thu, May 24 2012

cauliflower risotto (risotto ai cavolfiori)

This is an absolutely delicious recipe. It’s quite unusual, and the best thing about it is that it makes a hero of the much-underloved everyday cauliflower. If you’re down the farmers’ market, or at the supermarket,
Ingredients
• 2 handfuls of stale bread, torn into pieces • 1 small tin of anchovies, oil from tin reserved • 3 small dried red chillies • extra virgin olive oil • 1 cauliflower • 1 x risotto bianco • a handful of chopped fresh parsley • sea salt and freshly ground black pepper • Parmesan cheese, for grating
Nutrition Information
Serving Size 1 (173g) Recipe makes 4 servings Calories 180 Calories from Fat 107 (59%) Amount Per Serving %DV Total Fat 11.9g 18% Saturated Fat 7.5g 37% Monounsaturated Fat 3.5g Polyunsaturated Fat 0.4g Trans Fat 0.0g Cholesterol 41mg 13% Sodium 417mg 17% Potassium 384mg 10% Total Carbohydrate 8.4g 2% Dietary Fiber 2.7g 10% Sugars 3.0g Protein 11.3g 22%
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Whiz the bread in a food processor with the anchovies, the oil from the tin and the chillies. Heat a frying pan with a splash of oil and fry the flavoured breadcrumbs, stirring and tossing constantly until golden brown.

Trim the coarse leaves off the cauliflower and cut out the stalk. Chop the nice inner part of the stalk finely. Start making your risotto bianco, adding the chopped cauliflower stalk to the pan with the onion and celery at Stage 1. Add the cauliflower florets to your pan of hot stock.

Continue to follow the basic risotto recipe, adding the stock bit by bit until the rice is half cooked. By now the cauliflower florets should be quite soft, so you can start to add them to the risotto with the stock, crushing them into the rice as you go. Continue until the rice is cooked and all the cauliflower has been added.

At Stage 4, when you add the butter and Parmesan, stir in the parsley, taste and season. Sprinkle with the anchovy pangrattato, grate some more Parmesan over the top and serve. So, so good!

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