The pangrattato gives this a lovely crunch (you can throw it over roast chicken thighs or toss with pasta, too). Add finely grated lemon zest and finely chopped parsley if you like, but take care not to overwhelm the cauliflower flavour.
Prep time: 5 minutes | Cooking time: 35 minutes
For the pangrattato
- 50g coarse country bread, crusts removed
- 40ml extra virgin olive oil
- 2 cloves garlic, finely chopped
- ¼ tsp dried chilli flakes
For the risotto
- 50g butter
- 1 small onion, finely chopped
- 1 stick celery, finely diced
- 250g risotto rice
- 1 litre chicken or vegetable stock
- 150ml dry vermouth
- 400g cauliflower florets (about 1 medium cauliflower)
- 25g grated Parmesan
- Chopped parsley, to serve
- In a food processor, whizz the bread to coarse crumbs. Heat the oil in a pan and add the crumbs, garlic and chilli. Fry briskly until golden then transfer to a plate to cool.
- Melt half the butter in a heavy-bottomed pan. Sauté the onion and celery until soft but not coloured. Add the rice and cook for about 3 minutes. Make sure it gets coated in buttery juices. It will start to look translucent.
- In a separate pan, heat the stock to simmering. Add the cauliflower florets.
- Add the vermouth to the rice. Let it simmer, while stirring, until it has almost completely disappeared. Begin adding the simmering stock a ladleful at a time (leave the florets behind), allowing it to absorb each time.
- Cook for about 20 minutes. Add the cauliflower halfway through, stirring gently to make sure it doesn’t completely fall apart. If you run out of stock, add boiling water instead.
- At the end of cooking, the rice should be creamy and quite soft, but with a nutty bite in the centre of each grain. The liquid should have been absorbed. Taste for seasoning, add the rest of the butter and the cheese, cover and leave for 2 minutes.
- Serve with the pangrattato and parsley sprinkled on top.