Cauliflower risotto with pangrittata
After having spend the entire day with my head buried in the numbers I think it is about time I wrote a little blog post instead. It’s getting dark outside and while the temperatures are way too high for the time of year (it’s roughly 10 C at the moment… Above zero..) it does feel a little chillier then it did a few days ago. Would winter finally arrive? Last year – if I remember correctly – it was the same. Really warm weather, blossom was blooming in January (as it is now as well) and then all of a sudden we got -15 to cope with in February. Of-course the good news is that I will be away to tropical temperatures in February… So February is OK for me!
In fact I cannot wait for February to arrive. I would almost start packing already if that wouldn’t have been completely ridiculous.. I did buy a few holiday items already. You can never be too prepared now can you? And it’s been a while since we last really traveled so I am allowed a little (a lot!) bit of excitement I think. Yesterday I was preparing my notebook for the trip (yes, I do that every time. I write down all the things we do, encounter, experience, with little bills that I stick into it and whatever else we find along the way. When we get back home I turn all of those notes into a big book complete with the pictures. FUN!) and reading through the itinerary and I think we even have some space for a cooking course along the way in Laos!
So if anybody has any recommendation for either Laos or Cambodia let me know! We’ll be in Luang Prabang, Pnomh Penh, Vientaine, Siem Reap and a few other places I forgot. *Blissfull sigh..* (jealous yet?)
But back to the topic of this delicious risotto. Which we will probably not eat in Asia. This risotto is different from what we usually make but I saw the recipe in the Delicious (it’s a Jamie Oliver recipe) and was intrigued so I made it and it turned out really good. Without the ansjovis you could easily turn this into a vegetarian dish but to be honest I will be replacing the pangrittata with crispy little bacon bits for the next time as that will ad just that tiny bit of extra flavor to the dish. But overall, worth making!
Creamy cauliflower
Yield: 6
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Ingredients:
- 1/4 ciabatta bread
- 1 dried red chili, crumbled or chili flakes 1 tsp
- zest of 1 lemon
- big pinch cinnamon
- olive oil
- 1 medium cauliflower
- 50 gr unsalted butter
- 2 medium onions, finely chopped
- 2 celery sticks, sliced
- 4 anchovy filets
- 1 ltr vegetable stock
- 400 gr arborio rice
- 250 ml dry white wine
- 30 gr parmezan cheese, grated
- 1/2 bunch of fresh parsley, leaves picked and cut
Directions:
Tear the ciabatta in rough pieces and put them with the chili in a processor. Add the lemonzest, cinnamon and a splash of oliveoil and chop the mixture in the machine to rough crumbs. Put a large non stick frying pan on medium high heat and bake the breadcrumbs for about 5 minutes or until golden brown. Keep turning to prevent it from burning.
Put out onto a plate and leave to cool.
Remove the leaves of the cauliflower and cut into florets. Remove the stalk and cut that very finely. Heat the rest of the butter and a splash of olive oil in a large pan on medium heat and bake the chopped stalk, the onion, the celery and the anchovy softly, about 10 minuten or until the vegetables are soft but not colored. In the meantime heat the stock on medium heat too.
Once the stock is boiling ad the cauliflower florets, turn down the fire and leave to boil softly.
Once the onion is soft, add the rice and stir well. Pour in the wine and stir until almost completely evaporated. Turn the heat down and add one soup ladle of stock to the rice. Keep stirring occassionally and add more stock every time the liquid is almost gone. (make sure not to let it cook dry)
After 10 minutes ad some of the cauliflowerflorets and break them with a fork so it falls apart. Keep doing this until all stock and cauliflower is added and the risotto has a lovely creamy consistency. If it is not moist enough add a little bit of boiling water. This process should take about 20 minutes.
Season to taste with seasalt and freshly ground pepper, take the risotto of the heat and stir in the rest of the butter, the parmesan and the parsley. Put the lid on the pan and leave to stand for about 2 minutes. Stir again and cover with the pangrittata and serve immediately.
Recipe by Jamie Oliver from Delicious Magazine
Appetizer
Asian
Bread
Breakfast
Desserts & other sweets
Healthy
That is a scrumptious looking riostto! So comforting.
I would love to visit Laos or Cambodia. I can’t wait to see the pictures you’ll take over there…
Cheers,
Rosa
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Simone (junglefrog) — January 9th, 2013 at 07:15
Thanks Rosa… Pretty sure there gonna be loads of pictures taken… Loooove Asian food too!
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I love risotto! So good. I cooked one with kohlrabi and liked it so much.
Yeah and grey spring weather around here, too. I hope that it will not get too cold in february. Wish I could escape with you to get some sun.
But it will have to wait for our next holidays. Hugs, Jasmin
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Simone (junglefrog) — January 9th, 2013 at 07:16
I know! It’s so grey and boring at the moment. Just plain terrible really…
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This is a new recipe for me to try! I only make cauliflower 5 ways & this one sounds really good!
It sure looks pretty & tasty too, dear Simone!!! MMMM!
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Simone (junglefrog) — January 9th, 2013 at 07:16
It is really good Sophie. Hope you get to try it!
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This risotto looks wonderful, I love cauliflower!
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Simone (junglefrog) — January 9th, 2013 at 07:16
Thanks Laura!
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Yum! Love cauliflower so always happy to add it to dinner in a new way.
Can’t wait to see all your pics from your travels and a cooking class in Laos sounds like a blast! We have the same weather here…unseasonably warm, daffodils poking their heads out and now -1 this morning with heavy ice and fog. Wnter is here I think…for today at least!
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Simone (junglefrog) — January 14th, 2013 at 13:01
O yes winter is definitely here as well all of a sudden! Temperatures dropped dramatically and it is COLD!
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My dear Simone, wishing you all the best for 2013! Looking forward to your recipes, your “behind the scenes” – info and everything else! Hope, there will be photography challenges this year – I am ready to take part
Big hugs, Sandy
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Simone (junglefrog) — January 14th, 2013 at 13:01
Thanks so much Sandy and for sure there will be new challenges for the new year too!
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Am I jealous yet? Are you kidding? I’m so jealous it’s palpable.
I’m so happy for you that you’re going on such a marvelous holiday. I look forward to the wonderful photos that will be coming our way.
I love risotto but I confess that I’ve never had pangritata nor ever seen any here in Australia. I’m eager to try this recipe but I might wait until it gets a bit cooler here in Australia.
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Simone (junglefrog) — January 14th, 2013 at 13:02
I’m pretty excited about our upcoming trip as well! And I’m pretty sure there will be lots of photos showing up here and there..
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Love Jamie’s recipes and this one looks delicious! Looks like you have a wonderful trip planned and I look forward to all the photographs and recipes you will return with!
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Simone (junglefrog) — January 14th, 2013 at 13:02
Me too!
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This is a must try! I like the look of the texture, thanks for sharing it!
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Simone (junglefrog) — January 14th, 2013 at 13:02
Thanks Judy!
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Gosh, your upcoming trip sounds great. I’m sure you’ll share some pictures.
Speaking of pictures, the lighting in the top one is wonderful. Love all the interest in the background (kind of layers of light). And the risotto looks terrific! I don’t believe I’ve ever had cauliflower in a risotto before, and it’s such a natural. Definitely have to give it a try. Thanks!
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Simone (junglefrog) — January 14th, 2013 at 13:02
Thanks so much John.
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Awww thats a stunning risotto:). Looks scrumptious!
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Simone (junglefrog) — January 14th, 2013 at 13:03
Thanks Nina!
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Totally jealous, but looking forward to all your lovely pictures of your wonderful trip:-) Adding the cauliflower to risotto sounds like a gorgeous addition. This recipe sounds delicious, Hugs, Terra
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Simone (junglefrog) — January 14th, 2013 at 13:03
Only three weeks until departure..
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Almost holiday, sounds good to me! And this risotto? Too funny: it has been on my must-make-this-soon list for weeks and I still haven’t tried it. Looks delicious though, love your idea of little bacon bits too.
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Happy New Year Simone! (a very belated one I know). I have been away and drawn in and I have not a clue how many posts I have missed. Have been browsing through your photos and all of them look just fabulous. This dish is beautiful and I am in love with the photograps, the tones and the shadows. So earthy so pretty.
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Sweetest Simone, I wish you a lot of fun on your trip. Your excitement in infectious! By Holiday items do you mean new lenses ;o)
It’s been a fantastic year having seen you again. Let’s keep up with the tradition and plan for 2013!
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Simone (junglefrog) — February 1st, 2013 at 07:25
O yes, we will definitely plan something again for this year….:) And ofcourse a new lens would be nice.. Lol. I’ve actually bought a new little camera instead for underwater or wet shots in general. Perfect when you’re in wobbly boats with lots of water splashing around!
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Sorry I forgot to make my comment on the risotto, which was the whole reason I wanted to comment … I love cauliflower but would never have thought to pair it with risotto. So this is awesome! Loving the warm and flavors of this!
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Simone (junglefrog) — February 1st, 2013 at 07:33
Yes I was surprised at the great combination too… Just delicious!
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