We love risotto and so I think of new risotto recipes on a regular basis. The basis of almost each risotto is risotto rice, onion, stock, white wine, butter, and parmigiano. The type of stock and other ingredients added determine the type of risotto. The keys to good risotto are homemade stock and taking the time to stir the risotto while slowly adding the stock.
For this cauliflower risotto, half of the cauliflower is pureed to give the risotto a full creamy cauliflower flavor, whereas the other half is kept as florets for an interesting look and texture. I used vegetable stock to keep it vegetarian, but homemade chicken stock would also be lovely. Here’s what I did…
400 grams (.9 lb) cauliflower florets
130 grams (2/3 cup) risotto rice (carnaroli, vialone nano, or arborio)
750 ml (3 cups) homemade vegetable stock
1 small onion, minced
60 ml (1/4 cup) dry white wine
dash of freshly grated nutmeg
freshly grated parmigiano reggiano
salt and freshly ground white pepper
3 Tbsp butter
Heat up the vegetable stock. Add a bit of salt if there is no salt in the stock yet. (Only a bit of salt, as the stock will be reduced in the risotto.) Cook the cauliflower florets in the stock until they are barely tender, 10 to 15 minutes.
Add the remaining tablespoon of butter, some freshly grated parmigiano reggiano, and a dash of freshly grated nutmeg. Stir to incorporate. Taste and adjust the seasoning with salt and freshly ground white pepper. Turn off the heat and allow the risotto to rest for a couple of minutes.
There is a juicy tender sea bass fillet hidden under that lovely tomato sauce. It has been poached in that tomato sauce, made of fresh tomatoes, capers, and olives.