Cauliflower risotto by Magnus Nordlander
Based on a recipe from Jamie Oliver
This risotto is made with cauliflower, a much underrated vegetable. Here in Sweden, it's widely regarded as an old-folks vegetable, while it's cousin, the broccoli, get's all the attention. This needs to change.
We need to show everyone that cauliflower is in fact delicious, and what better way to demonstrate this than with a risotto?
Ingredients for 4 servings
- 14 1/8 ounces of risotto rice, e.g. arborio or carnaroli
- 1 onion, finely chopped
- 2 stalks of celery, finely chopped
- 2 garlic cloves, finely sliced
- 7/8 cup of dry white vermouth
- 4 1/8 cups of vegetable stock
- 1 cauliflower head, finely chopped florets, and finely chopped trimmed stalk
- 6 2/3 tablespoons of parsley, finely chopped
- 3 1/2 ounces of parmigiano-reggiano, grated
- 1 3/4 ounces of butter, cubed
- salt
- black pepper, freshly ground
Instructions
Pour the vegetable stock into a pot and bring to a simmer. Once it's at a simmer, add the cauliflower florets. At the same time, begin sweating the onion, the celery, the cauliflower stalk and the garlic in some olive oil, in a bigger pot.
When the onions and the celery are slightly translucent, up the heat, add the rice, and toast it slightly. Add the vermouth, which should immediately begin to boil. Reduce the heat to a simmer. Stir often, and when the rice has soaked up most of the vermouth, add the stock, one ladle at a time, allowing the rice to soak up the liquid between each addition. Don't start adding the cauliflower florets until they're cooked through.
Keep tasting the rice to make sure that it'll be cooked when you've added the last of the stock. If it gets done to early, don't add the rest of the vegetable stock, and if it doesn't get done, you'll need more stock.
Cook for a few minutes to allow the rice to soak up as much of the final liquid as possible.
Take the pot off the heat, and add the cheese, butter and parsley. Stir and cover the pot for 2 minutes, to allow the cheese and butter to melt. Add salt and pepper to taste.
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