RISOTTO WITH BAKED CAULIFLOWER | Sokołów SA

Ingredients

• 400 g rice for risotto
• 1 cauliflower
• 1 medium onion
• 100 g Sokołów beef-vegetable broth
• 400 ml water
• 50 g grated Parmesan cheese
• 50 g butter
• 50 ml olive oil
• 100 ml dry white wine
• freshly ground pepper
• salt