Risotto of cauliflower, leek and taleggio

Risotto of cauliflower, leek and taleggio

From
Harvest
Serves
4
Photographer
Emilie Guelpa

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Heat a large heavy-based saucepan over medium heat. Add 2 tablespoons oil, 1 diced onion and 1 sliced leek, and cook for 3–4 minutes. Add 1 crushed garlic clove, then add 220 g risotto rice and stir briefly. Add 125 ml white wine and stir until absorbed. Begin adding 750 ml–1 litre hot vegetable or chicken stock – enough to cover the rice at first, then a ladleful at a time until absorbed, stirring well. Cook for 15–20 minutes, until the rice is just done but each grain is slightly firm in the centre. Add blanched cauliflower, a handful of grated parmesan, 100 g diced taleggio (skin removed), 2 tablespoons chopped sage and 50 g diced butter. Remove from the heat and stir until the risotto is creamy and the parmesan has melted. Check the seasoning and serve.
Tags:
harvest
seasonal
summer
spring
autumn
winter
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again