We’re currently in the midst of looking at planning a trip to Italy next year. So, naturally, my Italian cookery has reared it’s incredibly indulgent and delicious head. This cauliflower risotto took some inspiration from the only celebrity chef that I have ever aligned myself with, Jamie Oliver. His no limits, “why not toss some of this in there”, rustic attitude is who I see myself as, as a cook. I only wish I could one day have a farm, and cook my meals in among my chickens and goats – whom feed me and my family eggs and milk – and then I can make cheese with said milk – and then I can create delicious recipes with the food of my labour. Ok. But can that really happen? One day, right? One day. 🙂
Ok. So without further adieu…
Oh and PS, I’ve also started learning Italian. I should actually say “we”. But it’s mostly me quizzing M&M what words are, and him guessing what they mean through his fluency in French and Spanish. It’s working well. 🙂
- 1 cup breadcrumbs
- 5 anchovies, packed in oil
- Extra virgin olive oil, you’ll need a couple Tbsp’s total
- Coarse sea salt
- Freshly cracked black pepper
- 1 cup green onions, chopped
- 1 large clove garlic, diced
- 1/2 head of cauliflower, dice the core/stalk, and floret it as well
- 1 cup arborio rice
- 4 – 5 cups stock – I had homemade pork stock on hand but chicken or veg will do as well
- Parmesan cheese, for grating (you’ll need a good 1/2 – 3/4 cup)
In a small frying pan, heat 1 Tbsp of EVOO on medium heat. When the oil is hot, add in the anchovies. They will begin to melt. Once melted in to the oil, add in breadcrumbs. Toss together with a wooden spoon, then let toast on the heat for 2 – 4 minutes. You’ll want them to develop a nice golden brown – but careful not to burn them! Remove from heat and set aside.
In the meantime, place your stock on the back burner and bring to a boil. Reduce to a simmer, and add in the cauliflower florets.
In a sautuse or Dutch oven, heat 2 Tbsp EVOO on medium heat. When the oil is hot, add in the diced cauliflower stalk/core, green onions, and garlic. Let sweat in the oil for a couple minutes until slightly softened and translucent. Add in the rice, and toss through the oil. Let the rice toast for a minute or two.
Now begin to add the stock 1.5 ladles at a time. Once the stock has absorbed into the rice, add in another 1.5 ladles. I begin to sample the rice after half of my stock has been used – approximately 12 minutes into the cooking process. By this point, your rice will be half-cooked – and this is when you will also add in the florets with each ladle you add. They will be super soft at this point, so crush them into the rice as you go.
You will know the risotto is done, because the rice will be cooked – but not mushy. Each rice kernel will still be distinct.
Remove from the heat and add in the Parmesan cheese. Season well with sea salt and pepper, to taste. Serve as soon as possible to ensure you retain the creamy texture. Sprinkle with the anchovy crumble and a little more Parmesan cheese.
Pretty much the best.
You’ll thank me (well us – Jamie <3) later. 🙂
Ally Taylor is a food writer based in Vancouver, British Columbia. Through her All in Moderation blog, she aims to promote a healthy gourmet lifestyle for the 9-5’er. Learn more about Ally or follow her on Twitter @allinmod or Instagram @ally_in_moderation