Baked Cauliflower Risotto with Chilli Pangrattato

This is my twist on Jamie Oliver’s twist of a classic Italian dish. Featured in the March 2013 edition of the ABC’s “delicious” magazine, I simplified it and thermomixed it. It looks a bit dry in my pic, so I have modified it further to fix that.

risotto

Preheat oven to 200 degrees.

Put in to the thermomix:

  • 1/4 of a ciabatta loaf, torn in to chunks
  • a sprinkle of dried chilli flakes

Blitz for around 10 seconds to achieve a coarse breadcrumb.

Add around 20g of olive oil, the zest of one lemon, 1/4t of cinnamon and mix for 5 seconds on speed 5. Cook on Varoma temp, 5 minutes, speed 2.

Tip out on to a plate to cool.

Break up a whole cauliflower into chunks and put in the thermomix. Give it around 5 seconds on speed 5 to break it up in to little pieces. Tip out into a bowl.

Put in the thermomix and cook for 4 minutes, Varoma, speed 2:

  • 2 white onions, quartered
  • 2 celery stalks, finely chopped
  • a splash of fish sauce
  • 30g of butter
  • 20g of olive oil

Add 350g of arborio rice and stir, speed 2, reverse, for a few seconds.

In a large, castiron or heavy casserole dish, add the cauliflower, rice and onion mix and 1.25L of hot vegetable stock. Whack the lid on tight and bake in the oven for 35 minutes.

Remove from oven, stir through a big spoon of butter and a heap of parmesan and let stand to thicken for a minute or two.

Serve, with the Chilli Pangrattato sprinkled liberally over the top, some more parmesan and cracked black pepper.

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About pinksinks

Just a little place where I can store my recipes as I make them up, so I won't forget them. View all posts by pinksinks

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