|Jamie Oliver's Cauliflower Risotto|
I have reproduced Jamie's recipe here - mainly for our own use since the book has you flipping back and forth between the cauliflower risotto and the risotto bianco recipes.
1.1 litres stock (chicken/vegetable)
2 tbsp olive oil
knob of butter
1 large onion, finely chopped
2 cloves of garlic, finely chopped
Half a head of celery, finely chopped
400g risotto rice
2 wineglasses of dry vermouth or dry white wine
115g grated Parmesan
2 handfuls stale bread (we used one gluten-free roll)
1 small tin anchovies
3 small dried chillis
Parmesan for grating
Chopped fresh parsley
1. Heat the stock. Break the cauliflower into florets and add to the stock. Put the olive oil and butter unto a separate pan, add the onion, garlic and celery and cook very slowly for15 mins. When the veg has softened, turn up the heat and add the rice.
2. Lightly fry the rice, stirring continuously. After about a minute it will look translucent. Add the vermouth and keep stirring.
5. Remove the risotto from the heat and add the butter, Parmesan and parsley. Stir well. Place a lid on the pan and allow to sit for 2 mins. Sprinkle with the anchovy pangrattato, grate some more Parmesan over and serve.
Once again, this recipe was superb. The cauliflower flavour coming through nicely. Using this much celery in a risotto was a new one for me, and as a well-known celery-hater (or I thought I was a celery hater until now) I was pleasantly surprised. Jamie's tip of letting the risotto stand seemed to work as the texture was spot on. The pangrattoto is something we're likely to try for other things as it added - in Jamie's words "an amazing kick". it was salty, hot, crunchy and was the perfect garnish.