Ingredients (Serves 4–6)
- 1.2–1.5 l stock, e.g. chicken, meat or vegetable stock
- 1 small cauliflower, about 500g, cut into florets
- 100g stale bread, dry, chopped
- Butter for frying
- 2 tbsp. parsley, chopped
- 4–6 minipics, sliced
- 25g butter
- 1 tbsp. olive oil
- 1 onion, finely chopped
- 2 celery sticks, finely chopped
- 1 sprig of thyme
- 1 bay leaf
- 350g risotto rice, e.g. Carnaroli, Arborio, Baldo, Vialone
- 100 ml dry white wine
- 40–50g butter
- 25–50g Parmesan, freshly grated
- Pepper, freshly ground
- Grated Parmesan to serve
Bring the stock to the boil. Add the cauliflower and simmer. Keep warm.
Fry the bread in butter until crisp. Add parsley and minipics then fry. Set aside.
Risotto: Heat up butter and olive oil in a large pan. Add onion, celery, thyme and bay leaf, then sauté on a medium heat until translucent (7 minutes).
Sprinkle in the rice and cook while stirring until the rice grains glisten all over and quietly crackle. Coat with wine and reduce completely.
Add 1 ladle of stock, about 200 ml, without cauliflower. Stir constantly until the liquid has almost boiled down. Gradually add the rest of the stock until the risotto, after 17–25 minutes, is al dente and creamy.
Take the pan off the heat then remove thyme and bay leaf. Thoroughly stir butter and cheese into the risotto. Add cauliflower. Pour in a little stock, as required.
To serve: Place risotto on pre-heated plates. Grind pepper over the top and sprinkle with minipic slices. Serve with Parmesan.
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