Inspired by the bounty of Sudtirol, make risotto with soft cauliflower stirred right in, and top the creamy dish with crispy bacon or pancetta.
We are visiting Sudtirol, in the Northernmost part of Italy, on a couple of cycling tours next season. We cycle along lovely bike paths that follow the Adige river, predominately flat, but surrounded by majestic steep hills. We see acres of apple orchards along the way, and many terraced vineyards cut into the hills. But hidden amongst the vineyards and apples are farms producing a wide variety of fruits and vegetables – strawberries, raspberries, cabbage, radicchio, lettuce, potatoes.
One doesn’t always think of this type of terrain being conducive to cultivating vegetables. But with over 300 days of sunshine a year, Sudtirol offers a particularly beneficial climate for quality produce. Warm days with lots of sunshine ensure the vegetables ripen, but the cooler nights slow this process down just enough to allow flavors and aromas to develop. The farmers in this region are committed to sustainable farming methods, moving towards totally organic, assisted by the fact that many pests cannot tolerate the higher elevations.
On our ride down through the Val Venosta, we pass through many small towns, each known for a favorite specialty – Pala pears in Glorenza, strawberries in the Martello Valley, white asparagus in Castelbello, apricots and cabbage in Lasa. Lasa, or Laas, as all towns in Sudtirol have both Italian and German names, is the largest area of cauliflower cultivation anywhere in Italy. Cauliflower is also grown Eisack and Puster valleys and on the Ritten plateau.
There are many ways of preparing cauliflower – roasting, steaming, poaching, or enjoying it raw. I found a very interesting recipe where the cauliflower is poached in the risotto stock, and becomes so soft you can crush it and it disappears, becoming part of the creamy risotto – delicious! I’ve adapted it a bit here, replacing the anchovy flavored breadcrumbs with bacon or pancetta flavored, more in keeping with the traditional cuisine of Sudtirol.
Step by Step Guide to Making Italian Cauliflower Risotto
- Prepare Bread Crumbs:
- Pulse bread, pancetta, and red pepper flakes in a food processor until finely chopped.
- In a sauté pan, heat 1 tbsp olive oil and fry breadcrumbs until golden. Remove and set aside.
-
Prepare Cauliflower:
- Remove leaves and stalk from cauliflower. Chop stalk finely and cut florets into small 1-inch pieces.
-
Cook Cauliflower:
- Simmer stock in a large pot and add cauliflower florets.
-
Sauté Vegetables:
- In a large skillet, heat remaining olive oil and 1 tbsp butter. Add onion, celery, and cauliflower stalk. Cook until soft, about 15 minutes.
-
Cook Rice:
- Add rice to skillet, stirring to coat with oil. Cook for 1 minute. Add wine and cook until absorbed.
Add Broth and Cauliflower:
-
- Gradually add broth 1/2 cup at a time, waiting for absorption before adding more. After 10 minutes, start adding cauliflower florets, crushing them into the rice.
-
Finalize Risotto:
- Cook until rice is al dente. Turn off heat. Stir in last 1/4 cup of broth, remaining butter, parsley, and cheese. Let sit covered for 2 minutes.
-
Serve:
- Season with salt and pepper. Garnish with bread crumbs and celery leaves.
Recipe Notes
- Adjust the seasoning as per taste.
- The consistency of the risotto should be creamy but not too runny.
- Use fresh parsley for the best flavor.
Risotto al Cavolfiori: Italian Cauliflower Risotto
- Total Time: 1 hour
- Yield: 4-6 portions 1x
Description
Inspired by the bounty of Sudtirol, make risotto with soft cauliflower stirred right in, and top the creamy dish with crispy bacon or pancetta.
Ingredients
- 1 cup stale bread pieces
- 2 slices pancetta, bacon, or speck from Alto Adige
- 1 tsp hot red pepper flakes
- 2 tbsp extra virgin olive oil, divided
- 1 head cauliflower
- 2 tbsp butter, divided
- 6 cups vegetable or chicken broth
- 1 onion, diced (1/4”)
- 2 stalks celery, peeled and diced (1/4”)
- 1 cup risotto rice (Vialone Nano, Carnaroli, Arborio)
- 1/2 cup white wine
- Kosher salt and freshly ground pepper, to taste
- 1 tbsp chopped fresh parsley
- 1/2 cup grated aged grana cheese
Instructions
- Prepare Bread Crumbs:
- Pulse bread, pancetta, and red pepper flakes in a food processor until finely chopped.
- In a sauté pan, heat 1 tbsp olive oil and fry breadcrumbs until golden. Remove and set aside.
- Prepare Cauliflower:
- Remove leaves and stalk from cauliflower. Chop stalk finely and cut florets into small 1-inch pieces.
- Cook Cauliflower:
- Simmer stock in a large pot and add cauliflower florets.
- Sauté Vegetables:
- In a large skillet, heat remaining olive oil and 1 tbsp butter. Add onion, celery, and cauliflower stalk. Cook until soft, about 15 minutes.
- Cook Rice:
- Add rice to skillet, stirring to coat with oil. Cook for 1 minute. Add wine and cook until absorbed.
- Add Broth and Cauliflower:
- Gradually add broth 1/2 cup at a time, waiting for absorption before adding more. After 10 minutes, start adding cauliflower florets, crushing them into the rice.
- Finalize Risotto:
- Cook until rice is al dente. Turn off heat. Stir in last 1/4 cup of broth, remaining butter, parsley, and cheese. Let sit covered for 2 minutes.
- Serve:
- Season with salt and pepper. Garnish with bread crumbs and celery leaves.
Notes
- Adjust the seasoning as per taste.
- The consistency of the risotto should be creamy but not too runny.
- Use fresh parsley for the best flavor.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Main, Primi
- Method: Simmering
- Cuisine: Italian
