Cauliflower Risotto

History & Background

A dish of Po Valley, Tuscan and Umbrian tradition. Cauliflower is an ancient winter vegetable, cited by Pliny the Elder.

Ingredients for 4

• 320g Carnaroli rice
• 500g cauliflower (1 small head)
• 1 shallot
• 1 garlic clove
• ½ glass white wine
• 1L vegetable broth (use cauliflower water too)
• 60g cold butter
• 60g Parmigiano
• Toasted almond flakes
• Pinch of light curry (optional)
• Extra virgin olive oil
• Salt, pepper

Method

1. Break into small florets.
2. Blanch 4 min in salted water; keep the water as broth.
3. Blend half into purée with a little broth.
4. Sweat shallot and garlic in oil and butter.
5. Toast rice and deglaze with wine.
6. Add cauliflower water; halfway through fold in the purée.
7. Last minutes, add whole florets.
8. Manteca off heat with butter and Parmigiano; garnish with almonds and a hint of curry.

Wine pairing

Vernaccia di San Gimignano or Orvieto Classico.

Common mistakes

• Overcooking florets.
• Throwing the cooking water (excellent broth).
• Overdoing curry.