Transforming Seasonal Cauliflower into Gourmet Risotto: Paolo Lavezzini's Recipe | Chef Recipes | Re

Name: Transforming Seasonal Cauliflower into Gourmet Risotto: Paolo Lavezzini's Recipe | Chef Recipes | Re
Ingredients: Extra virgin olive oil, to taste; Salt, to taste; 1 Cauliflower; 1 Purple Cauliflower; 1 Orange Cauliflower; 100g butter; 50g dried aromatic herbs (rosemary, bay leaf, sage, thyme, juniper, myrtle, pine, cypress, oregano); 20g cauliflower; 20g purple cauliflower; 20g orange cauliflower; Apple cider vinegar, to taste; 10g cauliflower; 10g purple cauliflower; 10g orange cauliflower; 20g stewed white onion; 100g cauliflower processing scraps; 200g milk; 300g water; 300g rice; 100g white onion; 50ml dry white wine; 500g cauliflower cooking water; 80g cauliflower cream; 50g smoked butter; 50g grated Parmigiano Reggiano

reportergourmet.com

Cream, Powder, Raw, Cauliflowers are the undisputed stars in Paolo Lavezzini's amazing risotto! If you're curious, try it at Palagio.

Keywords

Raw
Cream
Powder
Paolo
Risotto
Try
Stars
Recipe
Amazing
Curious

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Ingredients

Extra virgin olive oil, to taste
Salt, to taste
1 Cauliflower
1 Purple Cauliflower
1 Orange Cauliflower
100g butter
50g dried aromatic herbs (rosemary, bay leaf, sage, thyme, juniper, myrtle, pine, cypress, oregano)
20g cauliflower
20g purple cauliflower
20g orange cauliflower
Apple cider vinegar, to taste
10g cauliflower
10g purple cauliflower
10g orange cauliflower
20g stewed white onion
100g cauliflower processing scraps
200g milk
300g water
300g rice
100g white onion
50ml dry white wine
500g cauliflower cooking water
80g cauliflower cream
50g smoked butter
50g grated Parmigiano Reggiano