Ingredients
- Half a head of cauliflower
- 20ml olive oil
- Quarter of a nutmeg stone
- Risotto:
- 1-1.2lt chicken stock
- 2tbsp olive oil
- 1 knob butter
- 1 garlic clove, crushed
- 1 onion, peeled and diced finely
- 2 celery stalks, peeled and diced finely
- 400g carnaroli or arborio rice
- 400ml dry white wine
- Salt and ground white pepper to taste
- 40g butter
- Handful grated Parmesan
- Handful chopped parsley
- 2tbsp mascarpone
- Pangrattato:
- 2 large handfuls breadcrumbs
- 1 small tin anchovies (and the oil)
- Quarter of a fresh red chilli, finely chopped
- Quarter of nutmeg stone, grated
- Freshly ground black pepper to taste
- Good drizzle of olive oil
- To finish:
- 6 egg yolks</li><li/></ul>
Pangrattato: Blend the breadcrumbs, anchovies, anchovy oil, chilli and nutmeg in a food processor. Heat the oil and cook the mixture until golden. Season with black pepper.
Risotto: Brush the cauliflower with the olive oil. Grate the nutmeg over it. Season with salt and black pepper. Wrap in tin-foil and bake at 180 degrees Celsius for 40 minutes. Remove, cut into small florets, set aside. Reserve the stalks.
Heat the oil and butter in a pan. Add the celery, onion, garlic and sweat until soft but without colour. Add the risotto rice and continue to cook, without colouring. When the rice becomes translucent, add the wine, season and reduce.
Add a ladle of hot stock and cook until it evaporates. Keep stirring continuously. Continue to add the stock until it’s gone. If the rice is still a little hard after adding all the stock, add a little boiling water. When the rice is cooked, turn off the heat, stir in the remaining 40g of butter, and cover with a lid for two minutes.
Blend the cauliflower stalks with the mascarpone. Fold the cauliflower mascarpone, parsley, Parmesan and the florets into the risotto. Check seasoning.
To serve: Divide into six bowls, top with an egg yolk and sprinkle with pangrattato.
