Tuesday, October 2nd, 2007

Risotto ai Cavolfiori

risotto1.jpgAlternately, this recipe is called cauliflower risotto but that doesn’t sound nearly as good. This is one of Jamie’s recipes. I was playing modified recipe roulette (by myself I might add- not all that fun) and happened upon his recipe for risotto bianco. Well it just so happened that I had a head of cauliflower from the farmers’ market and a rapidly deteriorating loaf of french bread. Behold, risotto is born! This recipe is built on the foundation of his easy recipe for basic risotto.The above link will also show you how to modify the recipe to make his pesto version. That’s the same pesto I made this weekend and froze for this specific purpose. I’m really looking forward to it. The following is my adapted version of the recipe for cauliflower risotto. You will need:

  • 1 head califlower
  • 2 handfuls of bread
  • 2 squirts of anchovy paste and a squirt of olive oil
  • a generous pinch of red pepper flakes

The only susbstantive difference in the recipe for the risotto itself is that addition of the washed and trimmed cauliflower florets to the stock that’s kept simmering on the stove. You add the stock in increments as called for adding the cauliflower at the end. By this time it will have softened and you can break it down with your spoon as you stir the risotto.

To make the bread crumbs whiz all of the remaining ingredients together in a food processor. Add another couple of teaspoons of olive oil to a pan and cook the crumbs over medium heat until golden and set aside. Then just sprinkle them over the top when you are ready to serve.

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