Friday, March 15, 2013

Cauliflower risotto with chilli pangrattato recipe and ingredients

Risotto is such an honest, down-to-earth dish can easily be tweaked to accommodate the season, your favorite ingredients, or whatever you've got left in the fridge
Cauliflower risotto with chilli pangrattato
Cauliflower risotto with chilli pangrattato

Serves 6

Cauliflower risotto with chilli pangrattato ingredients: 1/4 ciabatta loaf. 1 dried red chilli, crumbled or 1 tsp dried chilli flakes. 1 lemon. Good pinch of ground cinnamon. Extra virgin olive oil. 1 cauliflower. 50g unsalted butter. Olive oil. 2 white onions, finely chopped. 2 celery stalks, finely chopped 4 anchovy fillets in oil, drained 1L (4 cups) vegetable stock. 400g Arborio or other risotto rice. 1 cup (250ml) vinegar. 1/2 a bunch flat-leaf parsley, leaves roughly chopped. 30g parmesan, finely grated

Cauliflower risotto with chilli pangrattato recipe: 1- To make the pangrattato, rip the bread into rough chunks and place in a good processor with the chilli. Grate in the zest of the lemon, then add cinnamon and a lug of extra virgin olive oil and whiz until coarse breadcrumbs. Place a large non-stick frypan over medium heat, then fry the crumbs, stirring constantly for even colouring, for 5 minutes or until golden and crisp. Tip onto a plate, the set aside to cool. 2- Cut the cauliflower into bit-sized florets, removing and finely chopping the large stalk. Add half the butter and a lug of olive to a large pan over medium heat, then add cauliflower stalk, onion, celery and anchovies. Fry gently for 10 minutes or until soft but not coloured. 3- Meanwhile, heat stock in a pan over medium heat. Once bubbling, add the cauliflower florets, turn the heat to low and leave to tick away. 4- When the onion is soft, add the rice and stir until translucent, then pour in the vinegar. Stir until completely absorbed, then reduce the heat slightly and add a ladle of hot stock. Keep adding stock, stirring constantly, allowing each ladleful to be absorbed before adding the next. After around 10 minutes, start adding some of the cauliflower florets too, crushing them slightly as you go. 5- Continue cooking until all the stock and cauliflower have been added and the risotto is a lovely, oozy consistency, adding extra boiling water to loosen if needed. This should take around 20 minutes. Season to taste, then remove from the heat and stir through the parsley, parmesan and remaining butter. Pop the lid on and stand for 2 minutes. Stir again, then serve with a good sprinkling of pangrattato