Food & Drink Magazine

Jamie Oliver's Cauliflower Risotto

By Eatouteatin

Jamie Oliver's Cauliflower Risotto

Jamie Oliver's Cauliflower Risotto

The next cauliflower recipe we tried was Jamie Oliver's Cauliflower Risotto from the Jamie's Italy book. The recipe uses his version of risotto bianco with certain additions, most notably the pangrattato to sprinkle.
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
70g butter
115g grated Parmesan
2 handfuls stale bread (we used one gluten-free roll)
1 small tin anchovies
3 small dried chillis
1 cauliflower
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.
Jamie Oliver's Cauliflower Risotto
3. Once the vermouth has cooked into the rice, ass the first ladle of hot stock and a good pinch of salt. Turn down the heat to a simmer so the rice doesn't cook too quickly. Keep adding ladles of stock stirring continuously, allowing each ladleful to be absorbed before adding the next. The cauliflower should be softened by now so you can start adding it bit by bit, mashing it into the rice. Continue until the rice is cooked and all the cauliflower had been added.
Jamie Oliver's Cauliflower Risotto
4. Meanwhile whizz the bread in a food processor with the anchovies and the oil from the tin along with the chillis. Heat a frying pan with a splash of oil and fry the flavoured breadcrumbs, stirring and tossing continuously until golden brown.
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.

You Might Also Like :

Back to Featured Articles on Logo Paperblog

These articles might interest you :

  • Saffron and Leek Risotto

    Saffron Leek Risotto

    Leeks ('porri', in Italian) have thickening properties and a more complex flavor profile than onions, thanks to the cabbage hints of their upper leaves(1). Read more

    By  Paolo
  • Rosemary Roasted Pork Tenderloin with Strawberry-Prosecco Risotto

    Rosemary Roasted Pork Tenderloin with Strawberry-Prosecco Risotto

    Rub the tenderloin with oil, salt, pepper, and rosemary. Cover with plastic wrap and let it marinate for an hour or two in the refrigerator. Preheat oven to... Read more

    By  Guvi
  • Making a Meal of Jamie O’s Shoulder

    Making Meal Jamie Shoulder

    I was ambling through South Melbourne Market with The Spouse looking for menu ideas when I noticed one of the butchers had some lovely pink, lean shoulders of... Read more

    By  Patinoz
  • Chorizo and Squash Risotto

    Chorizo Squash Risotto

    Chorizo and Squash RisottoOK now it's my turn. This is just a very simple idea that I thought you might like to try and I don't know about you but I find makin... Read more

    By  Eatouteatin
  • At Last! Risotto.

    Last! Risotto.

    In Germany, the USA and many other countries, thinking about rice usually means to see an accompaniment. This cereal gets served next to meats, fish, sometimes... Read more

    By  Aristippos
  • A Risotto for the Circulatory System

    Risotto Circulatory System

    While Italian farmers were busy developing their dishes with rice, creating the culture we know today as risotto, one of their intentions was finding use for... Read more

    By  Aristippos
  • When a Cuban Palate Has Been in Italy / Cuban Risotto

    When Cuban Palate Been Italy Risotto

    Plantains (unripe) Plantain Risotto As I visited my parents back in 2000, not only did I meet with three great individuals in my life and their personalities. Read more

    By  Aristippos