Cauliflower Rissoto

CAULIFLOWER RISOTTO

A refined, creamy risotto where cauliflower adds natural sweetness and texture.
Finished with richness and depth using a generous drizzle of fresh olive oil.

Ingredients

  • 1 head – Cauliflower, ¾ grated, ¼ cut into tiny florets (blanched)
  • 1 each – Onion
  • 1 knob – Butter
  • 1 kg – Carnaroli rice
  • 1 cup – White wine
  • 3 lt – Chicken stock
  • 200 gms – Grated parmesan

Instructions

  • Gently fry the onion and grated cauliflower in the butter until soft
  • Add the rice and continue to fry for a few minutes
  • Add the wine
  • Now add the hot stock and cook in the normal risotto to ¾ cooked using the method of absorption
  • Cool the risotto on trays
  • When the risotto has cooled , reheat the risotto with some chicken stock, florets and finish with butter and parmesan

Serving Tip

Serve immediately while creamy and fluid. A final drizzle of Kyneton Extra Virgin Olive Oil enhances both texture and aroma.

Why It Works

Cauliflower brings a subtle sweetness that melts into the risotto, creating a naturally creamy texture. The finishing drizzle of Kyneton Extra Virgin Olive Oil adds a fresh, peppery contrast that lifts the richness of butter and parmesan.