Roasted Cauliflower Risotto

IMG_1241.JPG

Ingredients
 

1 medium cauliflower

3 tablespoons olive oil

1 brown onion, finely diced

2 sticks celery, finely diced

3 cloves, garlic

1 cup aborio rice

1 cup white wine

1 litre chicken or vegetable stock

3/4 cup parmesan, finely grated

40g salted butter

handful of sage leaves (around 10)

50g roasted hazelnuts

 

 

Method
 

Preheat your oven to 200C. Slice the cauliflower into nice and chunky steaks. Don't worry about little pieces that break off, they become lovely and crispy. Transfer to a baking tray and lay in a single layer. Drizzle with a tablespoon of the oil and season generously. Bake for around 20 minutes or until golden.

Place the stock in a saucepan, covered and bring to the boil. Reduce heat and leave to simmer.

In a heavy based frying pan heat another tablespoon of oil and a little of the butter over a low heat. Add the onion and celery and fry gently for around 15 minutes. Turn the heat to medium, adding in the garlic and rice, stirring for a minute until the rice becomes translucent. Pour over the wine, stirring until the rice has absorbed the liquid.

Now add the stock, one ladle at a time, allowing each ladleful to be sucked up by the rice before adding the next. Continue adding until the rice is soft but still has a slight bite.

Remove the pan from the heat, stir in the remaining butter and parmesan and pop the lid on. Allow to stand for 2 minutes to become really creamy and oozy. While the risotto is resting, heat a small pan with the last of the oil and fry the sage leaves until crisp.

Serve the risotto immediately topped with cauliflower pieces, hazelnuts and sageleaves.

Sian Redgrave