- 1 medium leek (white and pale green parts only), finely chopped
- 2 lbs. cauliflower, cut into 1-inch-wide florets
- 3-½ cups chicken stock
- 1-½ cups water
- 3 tablespoons unsalted butter
- 1 cup Carnaroli rice
- ¾ cup Parmigiano-Reggiano cheese, finely grated
It's worth seeking out Carnaroli rice (from the Piedmont region of Italy) for this recipe: Carnaroli has a higher starch content than Arborio, so it makes a much creamier risotto. Chef Kiffin serves this with braised oxtails and a watercress salad.
ingredients
directions
1. Wash leek well in a bowl of cold water, then lift out and drain. Blanch leek and cauliflower in a 4- to 5-quart pot of boiling salted water, uncovered, 1 minute. Drain in a sieve and transfer to a bowl of cold water to stop cooking. Drain well. |
2. Bring stock and water to a boil in a 2- to 3-quart saucepan and keep stock at a bare simmer, covered. |
3. Heat 2 tablespoons butter in a 4-quart heavy pot over moderately high heat until foam subsides, then sauté cauliflower and leek, stirring, 2 minutes. Add rice and cook, stirring, 1 minute. Add 1 cup simmering stock and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue simmering and adding stock, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is just tender and creamy looking, 20 to 25 minutes. (There may be leftover broth.) |
4. Remove from heat and stir in cheese, remaining tablespoon butter, and salt and pepper to taste. Thin with a little remaining stock as desired and serve immediately. |
Categories
Italian, Vegetarian, Vegetarian Dishes