Roasted Cauliflower Risotto | James Beard Foundation
Judy Schad uses Capriole Mont St. Francis cheese in this risotto. You can find these deliciously stinky, semi-hard, washed-rind cheese at www.capriolegoatcheese.com, or substitute another a strong,...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesbeard.org.
Cooking tools:
- Oven
- Baking dish
- Pot
- Stove
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
- Wooden spoon
Ingredients
- 1 head of cauliflower, cut into 2-inch florets
- 3 tablespoons olive oil, divided
- 2 tablespoons grated aged Gouda
- Salt
- pepper
- 1/4 cup chopped pancetta
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 large sprig of rosemary leaves, finely chopped
- 1 pinch saffron threads
- 1 cup arborio rice
- 1/2 cup white wine
- 4 cups chicken stock, warm
- 1/2 cup grated Capriole Mont St. Francis, or other semi-hard goat cheese
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