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
Units
Scale
- 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