Cauliflower Risotto Jamie Oliver Food

ROASTED CAULIFLOWER RISOTTO

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 475 degrees F. Toss the cauliflower florets with 1 tablespoon olive oil on a baking sheet. Spread in a single layer and season with salt and pepper. Roast on the upper oven rack, 5 minutes. Add the almonds and roast until the cauliflower is tender, about 15 more minutes.
• Meanwhile, heat the remaining 2 tablespoons olive oil in a Dutch oven over high heat. Add the onion and cauliflower stems and cook, stirring, until the onion is translucent, about 3 minutes. Add the rice and garlic and cook, stirring, 2 minutes. Add the wine and cook, stirring, until evaporated, 1 to 2 minutes. Add the broth, 2 cups water and 1 teaspoon salt; cover and bring to a boil. Transfer the pot to the lower oven rack and bake until the rice is tender, about 15 minutes.
• Remove the rice from the oven and add the butter, fontina and parsley, stirring vigorously until the risotto is creamy, 1 to 2 minutes. Divide among bowls and top with the roasted cauliflower and almonds.

CAULIFLOWER RISOTTO

Steps:

• In a medium saucepan, bring broth to a simmer; reduce heat and keep warm.
• Meanwhile, in a large heavy-bottomed skillet or pot, heat oil over medium-high. Add shallot and celery, reduce heat to medium, and cook, stirring often, until vegetables are very soft, 10 minutes. Add rice and stir to combine. Increase heat to medium-high and add wine. Cook, stirring, until liquid is almost evaporated, 1 minute.
• Add 1/2 cup broth to skillet. Cook, stirring constantly, until broth is almost absorbed. Repeat, gradually adding broth 1/2 cup at a time and stirring constantly, until rice is tender but still al dente and sauce is creamy (you may not need all the broth), 20 to 25 minutes. Add puree and thyme and stir to combine. Remove from heat and season to taste with salt and pepper. Sprinkle with Parmesan and serve immediately.

CAULIFLOWER RISOTTO

Steps:

• In a food processor, pulse the cauliflower florets 8 to 10 times, until it resembles small grains of rice.
• Heat the olive oil in a large skillet over medium heat. Add the garlic and sweat until translucent, about 4 minutes.
• Add the cauliflower and vegetable stock and cook until the cauliflower is softened and enough liquid has evaporated to make the mixture creamy, about 10 minutes.
• Stir in the Parmesan and let sit 5 minutes to thicken. Finish by stirring in the chives.