Risotto with Cauliflower Based on J. Oliver
by Editorial Staff
Risotto with cauliflower-based on J. Oliver – incredibly tasty dish, easy to cook!
Ingredients
- cauliflower – 1/2 head of cabbage
- round rice for risotto – 1.5 tablespoon.
- chicken broth (vegetable) – 1.2 l
- anchovies in oil – 3 pcs.
- stale bread – 2 pieces
- olive oil – 3 tablespoons
- butter – 50 g
- shallots – 1 pc.
- grated parmesan – 70 g
- salt
- pepper
Directions
- Grind the bread with the anchovies and a tablespoon of oil from them in a blender.
- In a skillet in a little olive oil, fry them until golden brown. This mixture is called pangratatto.
- Set it aside.
- Disassemble the cauliflower into small inflorescences and put them in the hot broth.
- In a large saucepan, heat the remaining olive oil well, fry the finely chopped shallots in it, add the rice, increase the heat and fry the rice, stirring it vigorously.
- Then you can add a glass of dry white wine, but I didn’t have it and I skipped this point.
- Reduce the heat and begin to add the broth 1 ladle at a time, along with the cauliflower inflorescences in it, kneading it a little with a fork.
- Stir the rice constantly, pour in a new ladle of broth, when the previous one is already completely absorbed.
- Continue until all the cauliflower broth is in the risotto.
- Add butter to the finished risotto, season with salt and pepper, arrange on plates, sprinkle with grated parmesan, and sprinkle with pangratatto on top.
Enjoy your meal!
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