Serves 4
75 min
Roasted Cauliflower Risotto with Truffle Oil
Recipe GLPR675cf36ee60986
Creamy Arborio rice combined with roasted cauliflower puree and finished with truffle oil for an elegant, aromatic side dish or light main course. Roasted cauliflower florets are blended into a silky puree and stirred into the risotto as it cooks, infusing the rice with vegetable flavor and a luxurious creaminess. The finishing touch of truffle oil adds depth and sophistication.
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Ingredients
2¼ cups Arborio rice
1 head of cauliflower, broken into florets
5 cups vegetable or chicken stock
1 garlic clove, crushed
3 tablespoons olive oil
1 onion, finely chopped
1 cup dry white wine
½ cup grated Parmesan cheese, plus more for serving
1½ teaspoons truffle oil
Salt and black pepper to taste
Directions
Preheat your oven to 350°F (180°C). Spread the cauliflower florets on a baking sheet and drizzle generously with 1½ tablespoons of olive oil. Season with salt and pepper, then place in the preheated oven for 20–30 minutes until tender and golden at the edges.
While the cauliflower roasts, warm the stock in a separate pot over low heat and keep it gently simmering throughout the cooking process.
Remove the roasted cauliflower from the oven and allow it to cool for a few minutes. Transfer to a blender and puree until completely smooth; set aside.
In a large, heavy-bottomed pan over medium heat, warm the remaining 1½ tablespoons of olive oil. Add the chopped onion and cook, stirring occasionally, until translucent and softened, about 4–5 minutes. Add the crushed garlic and stir for another 30 seconds until fragrant.
Add the Arborio rice to the pan and stir continuously for 2–3 minutes, coating each grain with the oil and allowing it to toast slightly and become translucent at the edges.
Pour in the white wine and stir constantly, allowing the liquid to be absorbed by the rice, about 2–3 minutes.
Begin adding the warm stock one ladle at a time, stirring frequently. Wait until each ladle of stock is mostly absorbed before adding the next, continuing this process for about 15–18 minutes.
After the rice has cooked for about halfway through (approximately 10 minutes), stir in the cauliflower puree and the ½ cup of grated Parmesan cheese, combining well.
Continue adding the remaining stock, one ladle at a time and stirring frequently, until the rice is tender but still has a slight firmness to the bite (al dente), another 8–10 minutes. The finished risotto should be creamy, not stiff.
Remove from heat and stir in the truffle oil. Taste and adjust seasoning with salt and black pepper as needed.
Divide the risotto among bowls and serve immediately, finishing each portion with a generous shaving or grating of fresh Parmesan cheese.
