Cauliflower Risotto with Spicy Pangrattato
This is cut and pasted from the website as below. Couldn’t figure out
a way just to link it. “I love, love, love this risotto – it truly
reflects the genius of the Italians when it comes to vegetables. A whole
head of cauliflower is melted into a pot of risotto, leaving behind no
trace of its identity apart from a silkiness and subtle umami that many
find hard to decipher. The other thing that sets this version apart from
the usual is the crunchy, salty, spicy mixture of breadcrumbs,
anchovies and chili that is showered over each serving, ‘kicking it up a
notch’, if you will. Of course as in any risotto, the quality of your
stock is key; now’s the time to break out the homemade article, or if
that’s really not an option, source out the best your supermarket has to
offer (but please, please don’t use bouillon cubes, unless your cubes
come from some alternate universe where they’re actually good). Oh, and please do serve
this risotto to your kids – though perhaps wait until they’ve downed
their first enthusiastic forkful before telling them what’s in it.
Serves: 4 as a main dish, or 6 as a side
Source: slightly adapted from Jamie’s Italy, by Jamie Oliver
two large handfuls breadcrumbs, from a slightly stale country loaf (about 1 cup, packed)
1 flat can anchovies in olive oil, undrained
pinch or two of hot chili flakes, or to taste
about 4 cups (1l) chicken stock
1 medium head cauliflower (about 2lbs/1kg)
6 tablespoons (90g) butter, divided
2 tablespoons (30ml) olive oil
1 large onion, finely chopped
4 cloves garlic, finely chopped
2 cups (400g) carnaroli or arborio rice
1 cup (250ml) dry vermouth or white wine
1 tablespoon finely chopped rosemary
4 oz (115g/about 1 cup) freshly grated parmesan cheese
salt and freshly-ground black pepper
extra parmesan cheese, for serving
Combine the bread in a food processor with the anchovies, the oil
from the can and the chili flakes and process to fine crumbs. Heat a
frying pan with a splash of olive oil and sauté the crumbs over
medium-high heat until browned and crispy. Set aside.
Bring the chicken stock to a simmer in a large saucepan. Tear the
green leaves off the cauliflower and cut out the stalk. Chop the stalk
finely and cut the florets into 1-inch pieces. Drop the florets in the
pan with the stock, bring to a gentle boil, and cover.
In another, heavy-bottomed saucepan, heat 2 tablespoons butter and
the olive oil over medium heat. Add onion, garlic, and reserved chopped
cauliflower stalk and sauté until very tender, about 15 minutes. Add
the rice, stirring constantly to coat it with the oil. After about a
minute the grains of rice should start to become translucent around the
edges. Add the vermouth or wine, and stir constantly until it has been
absorbed. Add a ladleful (about 1/2 cup) of the hot stock and a good
pinch of salt, and again stir constantly until all the liquid is nearly
absorbed before adding the next ladle of stock. Continue adding the
stock bit by bit until the rice is about half cooked. By now the
cauliflower florets should be quite soft, so start adding them in with
the stock, crushing them into the rice as you go. Continue until the
rice is cooked but still retains a gentle bite and the cauliflower has
all been added. This should take about 18-20 minutes in total; if you
find you run out of broth before the rice is cooked, add a bit of
boiling water. The risotto should be pourable but not soupy; all’onda in Italian.
As soon as the rice is cooked, remove the pan from the heat and stir
in the rosemary, parmesan cheese and remaining 4 tablespoons of butter.
Cover the pan and let it sit undisturbed for 2 minutes (not longer or it
will thicken too much). Taste for seasoning, and add salt and pepper to
taste. Serve immediately in shallow bowls, topped with the crunchy
pangrattato and additional parmesan.”