In the eighth series of Peep Show, Mark (David Mitchell) works as a salesman in a bathroom shop when a customer requests a "modern but traditional" bathroom. Horrified, he insists these opposing styles cannot be combined, but his boss Super Hans swoops in to claim they can: "Fancy taps but a rainforest shower head?" This absurdity comes to mind because I have attempted to create a risotto of opposing styles: lighter than a traditional one, using some blitzed cauliflower, while maintaining the richness of cauliflower cheese. I believe it works, but you be the judge.
Cauliflower and Parmesan Risotto with Lemon Breadcrumbs
You will need a food processor to blitz the cauliflower. A nonstick or well-seasoned pan is helpful for cooking cauliflower, as it tends to stick and burn in other pans.
Prep: 15 minutes
Cook: 1 hour
Serves: 4
Ingredients
- 400g cauliflower florets (from 1 small cauliflower)
- 4 tbsp olive oil
- 60g unsalted butter
- 2 brown onions, peeled and finely chopped
- 3/4 tsp fine sea salt
- 4 garlic cloves, peeled and minced
- 125ml white wine
- 1 tbsp Dijon mustard
- 220g risotto rice
- 1 litre vegetable stock
- 80g vegetarian Parmesan, finely grated
- 80g crème fraîche
For the Topping
- 1 tbsp olive oil
- 60g dried breadcrumbs
- 20g flat-leaf parsley, finely chopped
- 1 unwaxed lemon, zest finely grated, then juiced to get 1 tbsp
- 1/4 tsp Aleppo pepper
- Salt, to taste
Method
Place the cauliflower in a food processor and blitz to a fine mince, then set aside.
Heat the olive oil and two-thirds (40g) of the butter in a wide pan over medium-high heat. Once the butter has melted and the oil is hot, add the onions and salt. Fry gently, stirring frequently, for 10 minutes, until soft and golden but not browned.
Add the garlic and cook, stirring, for another two minutes. Tip in the minced cauliflower and cook, stirring occasionally, for 10 minutes, until soft and reduced in volume. Pour in the wine and leave to cook for five minutes, until the liquid has evaporated.
Stir in the mustard and rice, then add a ladle of stock and stir until absorbed. Repeat with the remaining stock, ladle by ladle, waiting for the liquid to be absorbed before adding more, stirring frequently. This should take 25–30 minutes for all the liquid to be absorbed and the rice to become just shy of tender. Remove from heat, beat in the remaining butter, Parmesan, and crème fraîche, then cover with a lid while you fry the breadcrumbs.
Heat the tablespoon of oil in a small frying pan over medium-low heat. When hot, add the breadcrumbs and cook, stirring, for four minutes, until nicely browned. Add the parsley, lemon zest and juice, Aleppo pepper, and a pinch or two of salt. Cook, stirring, for another two minutes, until the breadcrumbs are dry again, then remove from heat.
Ladle the risotto into four bowls, sprinkle the breadcrumbs on top, and serve.
