Cauliflower and truffle risotto: Marcello Romano's winning pairing at Hassler | Chef Recipes | Repor

Ingredients

• 400 g of carnaroli rice
• 40 g butter
• Vegetable broth
• Salt to taste
• 800 g cauliflower
• 100 g spring onion
• 15 g truffle butter
• 40 g grated Parmigiano cheese
• 15 g black truffle in very thin slices
• 100 g feta cheese
• 30 g flour
• 1 egg
• 50 g panko bread
• 50 g late-stage Treviso radicchio
• 30 g extra-virgin olive oil
• 500 g seed oil
• 20 g red turnip powder