The first of 5 recipes that I created is this moreish risotto because guys, my risotto obsession has returned in full force. I haven’t cooked risotto in ages because as I’ve said before, my family came to the point where they begged me to stop. Apparently arborio rice cooked in stock until it turns into creamy, gooey goodness isn’t good enough for them… Crazy talk. But yet, I obliged and retired my risotto stirring spoon. However, when I decided to put all my focus on cauliflower, I knew I had to include a risotto and so the spoon was dug out of the drawers and a brand new bag of Arborio rice was bought. Risotto will one again reign supreme in the Ryder household. cue dramatic victorious music I absolutely love the combination of roasted cauliflower with aromatic truffle oil, as can be seen in this cauliflower soup recipe. I decided to leave the cauliflower to roast until they were quite dark and almost charred because I really love how that intensifies the sweetness but if you’d prefer, simply roast them until done to your preference. I then made a puree with cream and stirred this into the risotto while it was cooking. The dish was finished off with a few charred florets, a drizzle of truffle oil and a generous grating of Parmesan cheese. Swoon.
