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Creamy Cauliflower Risotto | Delicately Roasted & Nutty
(0)
40 min
Under an hour
Gurkerl Küche
Sinnlicher Herbstgenuss auf Italienisch: Feines Risotto mit zartem Karfiol, verfeinert mit gerösteten Karfiolröschen, aromatischer Salbeibutter und knackigen Haselnüssen.
Preparation method
Preparing Cauliflower & Toppings
Preheat the oven to 200 °C top/bottom heat. Wash the cauliflower and cut it into small florets. Spread half of the cauliflower florets on a baking sheet lined with baking paper, drizzle with a little olive oil, season with salt, and roast in the oven for about 20–25 minutes until golden brown. Finely chop the remaining cauliflower florets for the risotto.
Toast the hazelnuts in a dry pan without fat over medium heat until wonderfully fragrant. Remove from the pan, let cool briefly, and coarsely chop. Wash the sage leaves and pat dry.
Preparing the Risotto
Peel and finely chop the onion and garlic. Heat the vegetable stock in a small saucepan and let it simmer gently on low heat.
Chef's tip
For an even nuttier flavor, you can allow the butter to brown slightly in the pan (brown butter) before adding the sage leaves.
Leftover risotto can be shaped into crispy arancini (Italian rice balls) the next day and fried in a pan or baked in the oven.
Ingredients
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