There is something so inherently loving about the act of making a risotto – fashioning a truly wonderful meal from the simplest of starts. I love the ritual of it – the gentle sweating of onions and the gradual swell of the rice – whose starch releases to create a silken sauce that seems so much more than the sum of its parts. This is an update on the classic saffron risotto, with nutty, buttery caramelised cauliflower as an added extra. Drinking a glass of the very good M&S Jura Arbois (or any rich, buttery Jura white) is the perfect way to pass the time as you cook this.
*This recipe was created for a feature for Marks and Spencer*
Saffron risotto with caramelised cauliflower
1 cauliflower, broken down into florets, florets cut in half
Olive oil
Knob of butter
Pinch of cumin seeds
1 bay leaf
Lemon juice
1 litre of veg stock
2 tbsp butter
1 tbsp olive oil
1 onion, very finely chopped
250g arborio risotto rice
125ml Fino sherry or dry white wine
½ tsp saffron
50g parmesan, or vegetarian alternative, grated
- Begin by caramelising your cauliflower. Heat 1 tbsp of olive oil with a knob of butter over a low to medium heat, along with the bay leaf and a pinch of cumin seeds, and, when the butter is bubbling, add the florets in, cut side down – as well as any nice leaves from the cauliflower (these are delicious and shouldn’t be disgarded!). Season with salt and pepper and cook for five minutes, without moving, then squeeze in the juice of half a lemon, agitate the florets slightly to avoid them burning, and cover with a lid. Cook for five more minutes, or until the florets are tender and steamed all the way through, then remove from the heat and keep warm while you make the risotto.
- With a ladle at the ready, heat the stock in a pan over a very low heat. Melt the butter and olive oil in a high-sided, non-stick frying pan. Add the onion and a large pinch of salt, then cook, stirring, for 5 mins until softened and fragrant but not colouring. Tip in the rice and coat in the oil and butter, cooking for a few mins until beginning to toast. Pour in the wine and cook, stirring, until it’s absorbed. Add the saffron and begin to add the stock, a ladle at a time, stirring continually. Add more stock as it’s absorbed. After 25-30 mins, all the stock should be absorbed and the rice should be creamy and al dente.
- Add the Parmesan and stir until melted. Turn off the heat and stir in a nice knob of butter. Season and serve with the warm caramelised florets on top. This is lovely paired with a bottle of the M&S Arbois Jura white wine, chilled.