I realize this a sad little picture but the risotto was anything but sad. This is a phenomenal dish that I discovered via The Traveler’s Lunchbox – whose photo of this dish is nothing short of superb I should add. She found the recipe she adapted from Jamie Oliver’s book: Jamie’s Italy. This risotto is creamy and delicious – the cauliflower was subtle and added an amazing depth of flavor. We thought it would have been lovely with mushrooms added it – but we think that of most everything. And don’t skip the pangattato – I think that makes the dish!

Recipe follows…
Ingredients

• two large handfuls breadcrumbs (about 1 cup, packed)
• 1 flat can anchovies in olive oil, undrained
• pinch or two of hot chili flakes, or to taste
• about 5-6 cups (1.25-1.5l) chicken stock – I used vegetablestock I made this weekend
• 1 medium head cauliflower (about 2lbs/1kg)
• 6 tablespoons (90g) butter, divided
• 2 tablespoons (30ml) olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, finely chopped
• 2 cups (400g) carnaroli or arborio rice
• 1 cup (250ml) dry vermouth or white wine
• 1 tablespoon finely chopped rosemary
• 4 oz (115g/about 1 cup) freshly grated parmesan cheese
• salt and freshly-ground black pepper
• extra parmesan cheese, for serving

1. Combine the bread in a food processor with the anchovies, the oil from the can and the chili flakes and process to fine crumbs. Heat a frying pan with a splash of olive oil and sauté the crumbs over medium-high heat until browned and crispy. Set aside.
2. Bring the chicken stock to a simmer in a large saucepan. Tear the green leaves off the cauliflower and cut out the stalk. Chop the stalk finely and cut the florets into 1-inch pieces. Drop the florets in the pan with the stock, bring to a gentle boil, and cover.
3. In another, heavy-bottomed saucepan, heat 2 tablespoons butter and the olive oil over medium heat. Add onion, garlic, and reserved chopped cauliflower stalk and sauté until very tender, about 15 minutes. Add the rice, stirring constantly to coat it with the oil. After about a minute the grains of rice should start to become translucent around the edges. Add the vermouth or wine, and stir constantly until it has been absorbed. Add a ladleful (about 1/2 cup) of the hot stock and a good pinch of salt, and again stir constantly until all the liquid is nearly absorbed before adding the next ladle of stock. Continue adding the stock bit by bit until the rice is about half cooked.
4. By now the cauliflower florets should be very soft (this is important, so take the rice off the heat for a couple minutes if they’re not yet there). Start adding the florets in with the stock, crushing them into the rice as you go. Continue until the rice is cooked but still retains a gentle bite and the cauliflower has all been added. This should take about 18-20 minutes in total; if you find you run out of broth before the rice is cooked, add a bit of boiling water. The finished risotto should be pourable but not soupy; all’onda in Italian.
5. As soon as the rice is cooked, remove the pan from the heat and stir in the rosemary, parmesan cheese and remaining 4 tablespoons of butter. Cover the pan and let it sit undisturbed for 2 minutes (not longer or it will thicken too much). Taste for seasoning, and add salt and pepper to taste.
6. Serve immediately in shallow bowls, topped with the crunchy pangrattato and additional parmesan.