Tuesday, April 17, 2012

Red Wine Cauliflower Risotto

It all started with a recipe I saw from Jamie Oliver where he very cleverly used the chopped cauliflower stalks in the risotto -- sautéing them with the onion and celery. I also liked his crunchy topping of anchovies and breadcrumbs. I borrowed those tricks from the English chef but them made my basic cauliflower risotto -- with red wine instead of white (that accounts for the less that stellar color I suppose) and folding in pre-roasted cauliflower at the end with cheese, butter, and a bit of cream (because we had it in the fridge).

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