Risotto with Cauliflower, Sausage, and Brie
Category: Main Courses
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Carnaroli rice | 280g |
| Cauliflower | 800g |
| Sausage (preferably Italian) | 250g |
| Brie | 200g |
| White onions | 1 |
| Vegetable broth | 800g |
| Grana Padano DOP (cheese) | 30g |
| Dry white wine | 200g |
| Extra virgin olive oil | 20g |
| Fine salt | to taste |
Instructions:
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Prepare the vegetable broth: Begin by heating your vegetable broth so it’s ready to use when needed.
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Prepare the cauliflower: Remove the outer leaves and stem from the cauliflower. Separate the florets into bite-sized pieces and set aside.
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Slice the onion: Peel and finely slice the white onion.
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Sauté the onion: In a large pan, heat the extra virgin olive oil over medium heat. Add the sliced onion and sauté for about 2-3 minutes, or until it softens and becomes translucent.
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Cook the sausage: Crumble the sausage into the pan with the onion. Continue to sauté for another 5 minutes, breaking it into smaller pieces as it cooks. The sausage should be browned and fully cooked.
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Toast the rice: Add the Carnaroli rice to the pan, stirring to coat the rice with the oil and sausage mixture. Toast the rice for 2-3 minutes, until it becomes slightly translucent around the edges.
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Deglaze with wine: Pour in the dry white wine and stir until it has mostly evaporated. This step helps to release any flavor stuck to the pan.
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Add the vegetable broth: Begin adding the hot vegetable broth, one ladle at a time, to the rice. Stir frequently and allow the rice to absorb the liquid before adding more. Continue this process until the rice is tender but still firm to the bite, which should take around 15-16 minutes.
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Cook the cauliflower: While the rice cooks, bring a separate pot of water to a boil. Add the cauliflower florets and cook for 5-6 minutes, or until they are tender but still hold their shape. Drain and set aside.
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Combine the ingredients: Once the rice is cooked, fold in the cooked cauliflower florets. Stir to combine evenly.
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Finish with Brie and Grana Padano: Turn off the heat. Cube or slice the Brie cheese and add it to the risotto along with the Grana Padano. Stir vigorously to melt the cheeses into the risotto, creating a creamy texture.
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Serve: Taste the risotto and adjust the seasoning with salt if necessary. Serve your Risotto with Cauliflower, Sausage, and Brie immediately while hot, garnishing with additional grated Grana Padano if desired.
Tips:
- For a creamier texture, feel free to add a little extra vegetable broth or a splash of cream during the final steps.
- You can substitute the sausage with a vegetarian option or even smoked tofu for a different twist.
- If you don’t have Grana Padano, Parmigiano Reggiano works as a perfect alternative.
This comforting, creamy risotto brings together the richness of sausage, the freshness of cauliflower, and the melt-in-your-mouth softness of Brie cheese. A delightful dish that’s perfect for a cozy dinner or an elegant weeknight meal. Enjoy!
