Cauliflower and Taleggio risotto with Anchovy Pangrattato....adulterated from Gourmettraveller.com
I love risotto and this is a very creamy and delicious!
Hint: This is still fabulous without making the Pangrattato : you can just serve it with a slab of Taleggio melting on the top and a scattering of herbs or rocket.
You need for 4 hungry vegetarian shoppers, 8 as an entrée, or 20 models
1 (about 350gm) head of cauliflower, cut into small florets
2½ litres (10 cups) chicken stock
125 gm unsalted butter, coarsely chopped
1 onion, finely chopped
3 stalks of celery, finely chopped
2 cloves of garlic, finely chopped
1 tbsp finely chopped thyme leaves
1 fresh bay leaf
400 gm (2 cups) Carnaroli or Arborio rice
125 ml (½ cup) dry white wine
100 gm finely grated parmesan
40 gm (2 tbsp) mascarpone
200 gm Taleggio, cut into ½cm slices
Anchovy pangrattato
200 gm crustless day old sourdough bread, coarsely chopped
¼ cup (loosely packed) oregano leaves
2 anchovy fillets
1 small clove of garlic
Pinch dried chilli flakes
100 ml (clarified) butter, melted
- Slip out of Burberry shearling jacket, skirt, hat and boots.
- Climb into Burberry shearling pyjamas.
- Pull on Mink slippers and cashmere socks.
- Pour a wine, gulp and say thank you for the weekend.
- Now chop up the cauliflower into small florets : think a Chanel camellia.
- Pop on Chloe sunglasses and redo waterproof mascara.
- Yes, it’s time to chop the onions ( with tears running down your face.)
- Ask George Clooney to chop up the celery and thyme. He loves cooking. Don’t tell him it’s the boring bit.
- Pour the chicken stock into a pan with the cauliflower and bring to the boil over medium heat.
- Cook that until cauliflower starts to fall apart (30 minutes). Think: Lindsay Lohan on a good day.
- Reduce heat to low and let it simmer until you need it. Ditto with George.
- Now melt 50gm butter ( save the rest for later) in a large heavy-based saucepan over medium heat.
- Toss in the add onion, celery, garlic, thyme and bay leaf and sauté until soft and lovely. Smells divine (about 10 minutes).
- Now throw in the rice and cook, stirring, for 2 minutes to lightly toast, then add wine and cook until wine has evaporated (about 2 minutes).
- Oh go on, have a another wine and drink until evaporated.
- It’s time to gradually add the cauliflower stock a cup at a time, adding more as it is absorbed, stirring occasionally to break up cauliflower, and cook until rice is tender and creamy (about 25 minutes).
- Rest for 1 minute. That means the risotto not you.
- Sprinkle in the Parmesan, toss in the Mascarpone and remaining butter and using a wooden spoon, beat vigorously until creamy. This little exercise will get rid of some of calories.
- Warning: Do not think about your bikini at this particular time.
- Season to taste.
- Preheat a grill to high.
- Spoon risotto into chic little heatproof bowls and accessorise with each with a chunky slice of Taleggio and grill it until Taleggio is melted and golden, gooey and divine. About 2mins.
- Accessorise with Pangrattato ( or just with a few herbs and rocket) and serve toute suite!
- Divine.
For anchovy pangrattato,
- Preheat oven to 150C.
- Pulse all ingredients except butter in a food processor until coarse crumbs form.
- transfer to a bowl, drizzle with butter, mix to combine, then spread mixture on an oven tray.
- Bake, stirring occasionally, until golden (about 25 minutes).
- Season to taste with sea salt and freshly ground black pepper.
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