This weeks taste sensation comes from a recipe I’ve been meaning to make for ages. When I make a risotto at home I like to make a vegetable puree to stir through it. This acts as the creamy thickener rather than cream or mascarpone. It works brilliantly for pumpkin or pea, not to mention the colour ir creates. I remember watching a programme about 15 years ago and the chef did seven different things with a cauliflower and made the most delectable dish. The chef was my first experience of Heston Blumenthal. Needless to say I have subsequently stumbled across the recipe, these guys at The Big Fat Undertaking went to every last detail to produce the dish. Amazing results were had but it did take three days to make and 5 minutes to eat. I’m pleased to say my version only takes just over an hour to cook.
Out of all my dishes, I believe this is probably one everyone should try. If you are vegetarian, obviously omit the scallops, but meat eaters galore will be so impressed with the flavours and textures this dish presents. The chocolate jelly is made with agar agar flakes. You need this as agar doesn’t melt. If you can’t get a hold of it, you can substitute a little 100% cocoa powder. The chocolate is bizarre, but it adds an earthy after note that you only taste at the end of the mouthful. Can’t recommend this dish enough.[purerecipe]
- 250g Carnaroli Rice
- 1 Large Finely diced Shallot
- 2 Cloves Garlic
- 75ml Dry white wine
- 1 Florets only. Cauliflower
- 300ml Whole Milk
- 25g Butter
- Pinch Nutmeg
- Good Pinch White pepper
- 3-4 Tbsp Cauliflower Puree
- 3-4 Tbsp. Single Cream
- Florets finely chopped Half a cauliflower
- 20g Butter
- 4 Tsp Agar Agar Flakes
- 1 Tbsp Cocoa Powder 100%
- 1 litre, use a cube! Vegetable Stock
- Leaves and stems of the cauliflower
- Create a cauliflower stock by bringing the vegetable stock up to the boil with all the cauliflower trimmings. Let infuse for 20mins and strain.
- Make the jelly. Put 100ml water in a pan with the agar agar, bring to the boil and boil for 3minutes. Loosen the cocoa powder with a little water and add to the boiled agar. Cook for another minute, stir well and add to a container to cool and set. It will set at room temperature.
- Make the cauliflower puree by adding the florets to a pan with the butter, soften slightly then add the milk and cover with some water. Cook for about 8 mins on a simmer until soft. Puree and add nutmeg, salt and white pepper to taste.
- For the cauliflower veloute just add equal parts cream to the puree.
- Start off the risotto, soften the shallot and garlic in the pan. Stir in the rice and deglaze with the wine, slowly keep adding the stock and cook for 18mins. Testing all the time towards the end of cooking time so that its done to your liking.
- While the risotto is cooking make the coucous by cooking the florets in a knob of butter for 8 mins. Season.
- Cube the chocolate jelly.
- Once the risotto is ready, stir in enough of the cauliflower to puree so that the rice falls off the spoon.
- Heat the veloute to warm, not boiling, and froth with a stick blender.