Servings:
4
Prep time:
30
Cooking time:
45
INGREDIENTS
- - 750 g of cauliflower
- - 4 bay leaves
- - 2 cloves of garlic
- - 3 tablespoons grated Parmesan cheese
- - 1 teaspoon grated fresh ginger
- - 1 teaspoon chopped parsley
- - 2 tablespoons harissa
- - 300 g Carnaroli rice
- - 125 ml of white wine
- - Extra virgin olive oil
- - salt
INSTRUCTIONS
- Peel the cauliflower preserving the more tender leaves, separate the central core and stems from the florets. Chop the stalk, stems and leaves, put them in a pot along with the bay leaf, add 1.5 liters of water. Bring to a boil, lower the heat, add salt, cover and cook for about 25 minutes, until the vegetables are very tender.
- Meanwhile, chop the garlic, and reduce the florets into very small pieces, chopping them if necessary. Remove the bay leaves from the boiled vegetables, and mix them with an immersion blender along with 1 tablespoon of harissa. Get a thick broth.
- In a saucepan for risotto saute the chopped garlic for 2-3 minutes with a little oil, add the florets and the chopped ginger, making the whole season for 5 minutes on medium heat. Wet with the white wine and let it evaporate; add the rice and, gradually pour the broth, simmer for 15 to 18 minutes, as a common risotto.
- Turn off the stove, add the Parmesan cheese, parsley and the remaining harissa, let stir 2 minutes and serve.
