for 4 person

Cauliflower

700 g	cauliflower, cut into small florets
300 g	mixed mushrooms (e.g. button, king oyster, oyster, cut into slices)
3 tbsp	olive oil
¾ tsp	salt
a little	pepper

To roast

½ bunch	sage, leaves torn off
50 g	hazelnuts, coarsely chopped

Risotto

1 tbsp	butter
2	shallots, finely chopped
1	garlic clove, finely chopped
½ bunch	sage, finely chopped
200 g	risotto rice (e.g. Carnaroli)
1	bay leaf
1 dl	white wine
7 dl	vegetable bouillon
60 g	grated Parmesan
40 g	butter
1	organic lemon, use a little grated zest and 1 tbsp of juice

How it's done

Cauliflower

Mix the cauliflower and mushrooms with the oil, season, spread on a baking tray lined with baking paper.

To roast

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.

Risotto

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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