Risotto with cauliflower-based on J. Oliver – incredibly tasty dish, easy to cook!

Summary

Ingredients

• cauliflower – 0.5 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

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Instructions

1. Grind the bread with the anchovies and a tablespoon of oil from them in a blender.
2. In a skillet in a little olive oil, fry them until golden brown. This mixture is called pangratatto.
3. Set it aside.
4. Disassemble the cauliflower into small inflorescences and put them in the hot broth.
5. 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.
6. Then you can add a glass of dry white wine, but I didn’t have it and I skipped this point.
7. 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.
8. Stir the rice constantly, pour in a new ladle of broth, when the previous one is already completely absorbed.
9. Continue until all the cauliflower broth is in the risotto.
10. 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!