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1
Whiz the bread in a food processor with the anchovies, the oil from the tin and the chillies.
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2
Heat a frying pan with a splash of oil and fry the flavoured breadcrumbs, stirring and tossing constantly until golden brown.
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3
Trim the coarse leaves off the cauliflower and cut out the stalk.
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4
Chop the nice inner part of the stalk finely.
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5
Start making your Risotto Bianco, adding the chopped cauliflower stalk to the pan with the onion and celery at Stage Add the cauliflower florets to your pan of hot stock.
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6
Continue to follow the basic risotto recipe, adding the stock bit by bit until the rice is half cooked.
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7
By now the cauliflower florets should be quite soft, so you can start to add them to the risotto with the stock, crushing them into the rice as you go.
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8
Continue until the rice is cooked and all the cauliflower has been added.
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9
At Stage 4, when you add the butter and Parmesan, stir in the parsley, taste and season.
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10
Sprinkle with the anchovy pangrattato, grate some more Parmesan over the top and serve.
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11
So, so good!
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12
For the Risotto Bianco:
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13
Stage 1: Heat the stock.
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14
Put the olive oil and butter into a separate pan, add the onion, garlic, and celery, and cook very slowly for about 15 minutes without coloring.
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15
This is called a soffrito.
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16
When the vegetables have softened, add the rice and turn up the heat.
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17
Stage 2: The rice will now begin to slightly fry, so keep stirring it.
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18
After a minute it will look slightly translucent.
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19
Add the vermouth or wine and keep stirringit will smell fantastic.
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20
Any harsh alcohol flavors will evaporate and leave the rice with a tasty essence.
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21
Stage 3: Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt.
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22
Turn the heat down to a simmer so the rice doesnt cook too quickly on the outside.
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23
Keep adding ladlefuls of stock, stirring and massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next.
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24
This will take around 15 minutes.
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25
Taste the rice to check if its cooked.
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26
If not, carry on adding stock until the rice is soft but with a slight bite.
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27
Dont forget to check the seasoning carefully.
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28
If you run out of stock before the rice is cooked, add some boiling water.
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29
Stage 4: Remove from the heat and add the butter and Parmesan.
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30
Stir well.
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31
Place a lid on the pan and allow to sit for 2 minutes.
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32
This is the most important part of making the perfect risotto, as this is when it becomes amazingly creamy and oozy like it should be.
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33
Eat it as soon as possible, while it retains its beautiful texture.
