cauliflower rissotto
Serves: 4.
Ingredients
100g fresh sourdough bread crumbs
4 tbsp Goldi EVO Oil
1 small leek, sliced
3 cloves of garlic, crushed
4 anchovy fillets
2 sticks of celery, finely diced
5 sprigs fresh thyme leaves picked
300g Vialone Nano Rice
100ml Verjus
2 x 500ml stock
300g Cauliflower, very finely sliced
60g + more Grated Grana Padano parmesan
Zest of a lemon
50g butter
salt flakes and cracked black pepper
To make crumbs: Combine 1 clove of garlic, breadcrumbs, 1 sprig of thyme leaves in a bowl. Rub in 2 tbsp oil, season with salt and pepper and spread mixture on a baking tray. Toast gently at 180 °C for 5 minutes or until crumbs are golden.
For Risotto: Sauté leek, remaining garlic, remaining anchovies and celery in remaining oil until tender. Add rice and remaining thyme and toast gently until translucent.
Add the verjus and a cup of hot stock. Let the rice absorb the stock before adding the next cup . I like to swirl and shake the pan rather than stir.
When about half the stock has been added add the cauliflower. Continue adding stock and swirling until the rice is just tender and has a creamy consistency.
Stir in cheese lemon zest, butter and season to taste.
To Serve: Top with crumbs and more cheese to taste.