White wine risotto with cauliflower and Stilton
Ingredients
for 2 people
| 100 g | cauliflower, cut into pieces |
| salted water, boiling | |
| 1 dl | full cream |
| 1 pinch | salt |
| a little | pepper |
| 1 tbsp | olive oil |
| 1 | onion, finely chopped |
| 1 | garlic clove, squeezed |
| 125 g | risotto rice (e.g. Fine Food Carnaroli Superfino) |
| 1 dl | white wine |
| 5 ½ dl | vegetable bouillon, hot |
| 50 g | Stilton (e.g. Fine Food Stilton DOP), roughly grated |
| salt and pepper to taste |
How it's done
Cauliflower
Cook the cauliflower in boiling salted water for approx. 10 mins. until soft, drain. Return the cauliflower to the pan, pour in the cream, puree, season, cover and set aside.
Risotto
Heat the oil in a pan. Add the onion and garlic, sauté briefly. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce completely. Gradually add the stock 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. Mix in the cheese and the reserved cauliflower, season.
Show complete recipe