Risotto - Pecorino and cauliflower cream with lard and walnuts

Updated at: Thu, 17 Aug 2023 09:45:10 GMT

Step 1

Prepare the vegetable stock and when it us hot boil the cauliflowers tips for about 10 minutes so they can get soft.

Step 2

Take the cauliflowers out of the vegetable stock and put them into a food processor. Mix for a minute in order to obtain a puree.

Step 3

Mince the shallot so it can melt while cooking.

Step 4

Pour a couple of spoon of olive oil in a pot, ease down the shallots. Stir for a few minutes. When you see that the onion is becoming translucent, add the rice.

Step 5

Once the rice is also translucent, pour the white wine in the pan and let it evaporate completely. At this point, decrease the heat and poor a couple of spoon on vegetables stock, stir one minute and let the rice absorb the liquids.

Step 6

The rice usually take between 15 to 20 minutes to cook, depending on what type you are using. During this period of time keep adding the vegetable stock, but just half a ladle each time. The rice does not have to boil, so it is enough to have the liquids just a bit below it. Where you are around half way the total cooking time, add the cauliflower puree, a pinch of salt and how much pepper you like.

Step 7

While the rice is getting ready, put 3/4 of the grated pecorino into a bowl. Poor a spoon of vegetable stock in it and mix quickly. The result has to be a cream without cloths. Add some more stock if it is necessary. You can also add some more pepper too if you want.

Step 8

Five minutes before the rice is done, add the pecorino cream, and 3/4 of the walnuts.

Step 9

When the rice is ready, switch off the stove, add the pecorino and stir for a minute. Ease down the risotto in your plate and complete it with some extra pepper first, lard slices and walnuts.

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