Risotto with Colorful Cauliflower, Stracciatella, and Guanciale
Category: First Courses | Servings: 4
This vibrant and creamy risotto combines the delicate flavors of colorful cauliflower with rich, melt-in-your-mouth stracciatella cheese and crispy guanciale. The perfect harmony of textures and tastes makes this dish an unforgettable choice for your next meal. Here’s how to make it!
Ingredients
| Ingredient | Quantity |
|---|---|
| Carnaroli Rice | 320g |
| Cauliflower (colored, e.g., yellow & purple) | 400g |
| Stracciatella Cheese | 60g |
| Guanciale | 50g |
| Butter | 50g |
| Grana Padano DOP | 2 tbsp |
| Fresh Rosemary | 2 sprigs |
| Fine Salt | To taste |
| Black Pepper | To taste |
| Coarse Salt | To taste |
| Carrot | 1 |
| Onion | 1 |
Instructions
-
Prepare the Guanciale
Start by removing the rind from the guanciale. Slice it thinly and then chop it into small pieces with a knife to make small bits or briciole (crumbs). This will add a crispy, savory crunch to your risotto. -
Prepare the Cauliflower
Remove the stems from the cauliflower and rinse the florets under cold water. Chop the cauliflower into bite-sized pieces. -
Cook the Cauliflower
In a large saucepan, melt 25g of butter and infuse it with a sprig of fresh rosemary. Add the cauliflower florets (a mix of purple and yellow cauliflower, if available) to the pan. Stir gently and cook for about 10 minutes until the cauliflower is tender but still has a bit of bite. Season with salt and black pepper to taste. -
Set Aside the Cauliflower
Once the cauliflower is cooked, remove it from the pan, setting it aside. Do not discard the cooking butter and rosemary. -
Cook the Rice
In the same pan where the cauliflower was cooked, add the Carnaroli rice and let it toast for a couple of minutes, stirring occasionally. This will help the rice absorb the flavor of the butter and rosemary. -
Prepare the Risotto
Gradually add hot vegetable or chicken broth to the rice, one ladle at a time, stirring constantly. Allow the liquid to absorb before adding more. Continue this process until the rice is creamy and fully cooked, about 18-20 minutes. -
Finish the Risotto
Once the rice is cooked, remove it from the heat. Stir in the remaining butter and Grana Padano cheese. Add the cooked cauliflower back into the risotto, stirring gently to combine. Adjust the seasoning with more salt and pepper if needed. -
Assemble the Dish
To serve, plate the risotto and top with the crispy guanciale crumbs, fresh stracciatella cheese, and a few sprigs of fresh rosemary for a lovely touch of color and flavor.
Tips & Variations
- Make it more indulgent: For an extra rich touch, you can add a splash of cream or a bit more butter when finishing the risotto.
- Vegan Option: Swap the stracciatella cheese with a dairy-free alternative and use olive oil instead of butter.
- Herb Variations: Feel free to experiment with other herbs such as thyme or sage to complement the flavors of the dish.
Enjoy this creamy, aromatic risotto with colorful cauliflower, the luxurious texture of stracciatella, and the savory crunch of guanciale—a beautiful and delicious Italian-inspired dish that will impress any guest!
