| 13 October 2011
Cauliflower in the fridge and arborio in the cupboard. What's for dinner? Well, the cheddar cheese may not be authentic Italian, but I think that it is the perfect match to the creamy cauliflower and the salty, sour sauce.
| Ingredients | |
| 1 | Cauliflower |
| 100ml | Milk |
| 1 l | Chicken Stock (or veggie if you're that way inclined) |
| 400 ml | Dry White Wine (no rubbish - something you'd drink) |
| 300 g | Arborio Rice |
| 1 | Onion (finely chopped) |
| 100g | Butter |
| 200g | Mature Cheddar (grated) |
| 1 tbsp | Parsley (chopped) |
| 1/2 | Lemon (juice) |
| 30 g | Capers |
| Olive Oil | |
| Salt and freshly ground black pepper | |
Serves 4
Method
- set the oven to 180 degrees C.
- chop half of the cauliflower roughly and place in a pan with the milk and stock - bring gently to a simmer.
- chop the rest of the cauliflower into small bite-sized pieces and place on an oven tray. Toss with olive oil and season. Place in the oven to roast (about 10 minutes).
- make a basic risotto: gently soften the onions in olive oil with a little of the butter, season well, add the rice, cook for a minute or two, add the wine.
- once the wine has mostly been absorbed, add a ladle full of the stock that the cauliflower is cooking in - keep on adding ladles and stirring when needed.
- when you're getting near the end of the risotto cooking, blitz the remaining stock and cauliflower mixture and add to the risotto.
- add the cheddar to the risotto and stir - check seasoning and consistency.
- heat a small pan until hot - add the remaining butter and cook until it goes a nutty brown colour. It will foam up just before it reaches this stage.
- remove the butter from the heat and immediately add the lemon juice, parsley and capers.
- serve the risotto with the roasted cauliflower and the sauce drizzled over the top
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