Try this simple risotto complemented by roasted cauliflower florets.
For the Roasted Cauliflower
3 cups cauliflower florets (about ½ cauliflower head)
2 tbsp extra-virgin olive oil
½ tsp kosher salt, or fine sea salt
¼ tsp crushed red pepper
For the Risotto
2 ¾ cups chicken stock
1 tbsp butter
1 tbsp extra-virgin olive oil
1 stalk celery, minced
1 shallot, minced, or ¼ cup (60 ml) minced onion
5 oz risotto rice, such as Arborio, Carnaroli, or Vialone Nano
½ cup dry white wine, such as Pinot Grigio
2 stalks fresh thyme
2 oz finely grated Parmigiano-Reggiano cheese
To Serve
Fresh thyme leaves
Extra-virgin olive oil
Crushed red pepper (optional)
Instructions
For the cauliflower: Preheat the oven to broil and set a rack in the upper third of the oven (do not place the rack at the highest position.) Line a baking sheet with aluminum foil. Lightly oil the aluminum foil.
In a large mixing bowl, combine the cauliflower florets, olive oil, salt, and crushed red pepper.
Spread the cauliflower mixture over the baking sheet and broil for 10 minutes, or until the cauliflower is browned in spots.
Remove from the oven and set aside.
For the risotto: In a saucepan set over medium heat, bring the broth to a slow simmer. Lower the heat, cover, and keep warm.
In a large saute pan or a cast-iron braiser set over medium-low heat, melt the butter in the olive oil. Add the celery and shallot and cook, stirring, until soft, 3 to 4 minutes.
Add the risotto rice and stir for 2 minutes, until the grains are translucent around the edges.
Add the wine and stir vigorously while the wine is bubbling up, scraping down the bottom of the pan to loosen the caramelized bits. Simmer until the wine is fully absorbed.
Add 1 ladleful of the broth and simmer, stirring from time to time, until the broth is almost completely absorbed. Continue adding broth, one ladleful at a time, allowing each ladle to be absorbed before adding more.
When there’s about ½ cup of broth left, stir in the broiled cauliflower, saving a few florets to garnish each serving, if desired. Stir for a minute to reheat the cauliflower.
Add ¼ cup broth, then stir in the grated Parmigiano-Reggiano cheese. Stir until the cheese is fully melted and incorporated.
Taste the risotto and adjust the seasoning if needed. Stir in the remaining broth. The risotto should now be loose and super creamy.
Cover and turn off the heat. The risotto can stand for about 5 minutes but should be served as soon as possible for the best texture.
Serve the risotto in warm bowls, then garnish each serving with saved cauliflower florets, fresh thyme leaves, drizzle of flavorful extra-virgin olive oil, and a pinch of crushed red pepper, if desired. Serve immediately.
