Sunday, 19 August 2012

Recipe - Cauliflower Risotto (and what it did next)

You know I was saying that I love playing house? Nothing is more house-playing-like than using up leftovers. I love being resourceful. It makes me feel better about the fact that most of my money is spent of fanciful, whimsical crap. Like teapots and cage heart necklaces that give me opportunity to say things like 'my heart's in a cage'.

Cauliflower risotto
500g risotto rice
25g butter
1 onion, diced
3 cloves garlic, finely chopped
250ml wine
1.5l vegetable stock
1 cauliflower, chopped into small florets
50g parmesan, finely grated
1 slice white bread, toasted and turned into breadcrumbs
1 tsp chilli flakes

Fry the onion and garlic in the butter until the onion is translucent on a medium high heat.
Add the rice and coat in butter so it looks glossy.
Turn the heat up a little and add the wine. Let the alcohol evaporate away for a minute.
Turn the hear down to medium and add about 300ml stock and stir.
Continue adding stock by the ladleful and stirring continuously until the rice is just cooked.
Five minutes before the end of this process, add the cauliflower.
Stir in the cheese at the end.
Meanwhile, heat a tablespoon of police oil in a pan.
Add the chilli flakes and fry for a minute then add the breadcrumbs and fry until golden.
Top the risotto with the breadcrumbs.

The next day the remaining risotto was reboiled in a tin of Scottish broth with some fried bacon lardons. Sounds gross but was actually quite nice (if a bit stodgy). And I delighted in reminding my friend of how I made him eat broth.

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