Ingredients:

  • 1 medium head Cauliflower (approx. 700g), cut into 1-inch florets
  • 3 Tbsp (45 ml) Olive Oil (extra virgin)
  • 1/2 tsp (2.5 g) Fine Sea Salt
  • 1/4 tsp (1 g) Black Pepper
  • 6 cups (1.4 litres) High-quality Vegetable or Chicken Broth
  • 1/4 cup (60 ml) Double Cream (Heavy Cream) or Mascarpone
  • 2 Tbsp (30g) Unsalted Butter (for soffritto)
  • 1 medium Shallot (approx. 50g), finely minced
  • 2 cloves Garlic (approx. 10g), minced
  • 1 1/2 cups (300g) Arborio Rice (or Carnaroli rice)
  • 1/2 cup (120 ml) Dry White Wine (e.g., Pinot Grigio or Sauvignon Blanc)
  • 2 Tbsp (30g) Unsalted Butter, chilled and cubed (for finishing)
  • 1 cup (100g) Freshly Grated Parmesan Reggiano, plus extra for serving
  • Zest of 1/2 Lemon
  • Fine Sea Salt and Freshly Ground Black Pepper, to taste

Instructions:

  1. Roast the Cauliflower: Toss cauliflower florets with olive oil, salt, and pepper. Spread on a sheet pan and roast at 400°F (200°C) for 20–25 minutes, until deeply golden and tender.
  2. Heat the Broth: Combine broth and cream/mascarpone in a separate small saucepan. Bring to a gentle simmer and keep hot over low heat. This is critical—cold broth stops the cooking process.
  3. Prepare the Puree: Reserve 1 cup (approx. 150g) of the most deeply roasted florets for garnish. Place the remaining roasted cauliflower into the blender. Add 1/2 cup (120ml) of the hot broth mixture. Blend until completely smooth and velvety. Set aside.
  4. Sauté the Soffritto: Melt 2 Tbsp of butter in a heavy-bottomed pot over medium heat. Add the minced shallot and cook gently until softened and translucent (3–4 minutes). Add the garlic and cook for 1 minute until fragrant.
  5. Toast the Rice (Tostatura): Add the Arborio rice to the pan. Stir constantly for 2 minutes until the edges of the grains become slightly translucent and the rice smells nutty.
  6. Deglaze with Wine: Pour in the white wine. Stir until the wine is completely absorbed (about 1 minute).
  7. Add Broth (The Rhythm): Begin adding the hot broth mixture, one ladleful (about 1/2 cup) at a time. Stir continuously until the liquid is almost completely absorbed before adding the next ladleful.
  8. Continue Stirring: Maintain the stirring process for 20–25 minutes. Taste the rice regularly. You are aiming for a kernel that is tender on the outside with a faint bite remaining inside (al dente).
  9. Incorporate the Puree: When the rice is al dente (after approximately 25 minutes of stirring), remove the pot from the heat. Stir in the prepared cauliflower puree.
  10. The Mantecaura (Butter & Cheese): Vigorously stir in the cold cubed finishing butter and the grated Parmesan. Stirring off-heat ensures the starch thickens the dish without the cheese splitting. The risotto should be loose and creamy (the consistency of lava).
  11. Rest and Serve: Stir in the lemon zest. Check seasoning and add salt and pepper as needed. Cover the pot and let the risotto rest for 5 minutes.
  12. Garnish: Serve immediately in warm bowls, topping each serving with the reserved roasted cauliflower florets and an extra dusting of Parmesan.