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Betty Bossi Koch-Center
How it's done
Mix the cauliflower and mushrooms with the oil, season, spread on a baking tray lined with baking paper.
Approx. 20 mins. in the upper half of an oven preheated to 220°C. Add the sage and hazelnuts, return to the oven for approx. 10 mins., switch off the oven and keep warm.
Heat the butter in a pan. Sauté the shallots, garlic and sage. Add the rice and bay leaf, sauté while stirring until the rice is translucent. Pour in the wine and reduce almost completely. Gradually add the bouillon to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente. Remove the bay leaf, mix in the cheese, butter, lemon zest, lemon juice and half of the cauliflower. Plate up the risotto, top with the remainder of the cauliflower.
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