Cauliflower and Taleggio risotto with anchovy pangrattato

Name: Cauliflower and Taleggio risotto with anchovy pangrattato
Total time: 1 h 30 min
Yield: Serves 4

Australian Gourmet Traveller chefs' recipe for cauliflower and Taleggio risotto with anchovy pangrattato by Smolt restaurant in Tasmania

Apr 08, 2008 1:43am

By Matt Gudykunst

Serves 4
15 mins preparation
1 hr 15 mins cooking

Cauliflower and Taleggio risotto with anchovy pangrattato

“Smolt in Tasmania serves a rich cauliflower and Taleggio risotto with anchovy pangrattato. Would they please pass on the recipe?"
Tom Moriarty, Hobart, Tas

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Ingredients

1 head of cauliflower, cut into small florets (about 350gm)
2½ litres chicken stock (10 cups)
125 gm butter, coarsely chopped
1 onion, finely chopped
3 stalks of celery, finely chopped
2 cloves of garlic, finely chopped
1 tbsp finely chopped thyme leaves
1 fresh bay leaf
400 gm carnaroli rice (2 cups)
125 ml dry white wine (½ cup)
100 gm finely grated parmesan
40 gm mascarpone (2 tbsp)
200 gm Taleggio, cut into ½cm slices

Anchovy pangrattato

200 gm crustless day old sourdough bread, coarsely chopped
¼ cup (loosely packed) oregano leaves
2 anchovy fillets
1 small clove of garlic
Pinch dried chilli flakes
100 ml clarified butter, melted (see note)

Method

Main

1
For anchovy pangrattato, preheat oven to 150C. Pulse all ingredients except butter in a food processor until coarse crumbs form, transfer to a bowl, drizzle with butter, mix to combine, then spread mixture on an oven tray. Bake, stirring occasionally, until golden (about 25 minutes). Season to taste with sea salt and freshly ground black pepper.
2
Combine cauliflower and stock in a pan and bring to the boil over medium heat. Cook until cauliflower starts to fall apart (30 minutes). Reduce heat to low and simmer until required.
3
Meanwhile, melt 50gm butter in a large heavy-based saucepan over medium heat, add onion, celery, garlic, thyme and bay leaf and sauté until soft but not coloured (about 10 minutes). Add rice and cook, stirring, for 2 minutes to lightly toast, then add wine and cook until wine has evaporated (about 2 minutes). Gradually add cauliflower stock a cup at a time, adding more as it is absorbed, stirring occasionally to break up cauliflower, and cook until rice is tender and creamy (about 25 minutes). Rest for 1 minute, then add parmesan, mascarpone and remaining butter and using a wooden spoon, beat vigorously until creamy. Season to taste.
4
Preheat a grill to high. Spoon risotto into heatproof bowls, top each with a slice of Taleggio and grill until Taleggio is melted and golden (about 2 minutes). Scatter with pangrattato and serve immediately.