Risotto with Corn, Roasted Cauliflower and Radicchio
Here is the third instalment in the risotto “series”. See Basic Risotto Here and Spring Asparagus Risotto here. I decided to break the “series” up a bit so it’s not all risotto because I have been cooking so many other fun things and eager to share them on the blog. So, back to risotto. Once you have made a basic risotto, adding other ingredients to it can be fun and creative. Think about what is in season and what flavours and textures go well together and go at it. Asparagus with lemon, peas and mint, tomatoes and basil are but a few additions that combine nicely with a basic risotto. A few nuts sprinkled on top can add a crunchy element to the otherwise creamy texture. In this recipe I combine corn, radicchio and cauliflower that I first roast in the oven and then add to the finished risotto. A bit more substantial, this can be a satisfying main course. Serve with a nice green salad dressed and a simple vinaigrette and what more can you ask for? Oh, yes, perhaps a glass of a lovely Chardonnay.
1/2 head cauliflower
2 tablespoon olive oil
1 shallot, minced
1 garlic clove, minced
1 cup Arborio rice
1/4 cup white wine
1/2 cup corn
1 lemon wedge
Grates zest of 1 lemon
4 cups vegetable stock, brought to a simmer
A wedge of radicchio, shredded
1/3 cup parsley, chopped
1/2 cup grated Parmesan or another hard cheese
1/4 cup chopped pistachios
Separate cauliflower into small florets, drizzle with olive oil, sprinkle with salt and roast in 400 degrees oven until they just begin to turn golden. Set aside.
Heat olive oil in a 2 quart pot, add shallots and cook until softened. Add garlic and cook until fragrant, being careful not to brown the garlic. Add Arborio rice and toss to coat the rice with the oil. You can add a bit more oil if the pot seems too dry.
Add the wine and cook, stirring, until liquid has evaporated. Add corn, lemon wedge and lemon zest and stir.
Start adding the simmering stock, 1/4 cup at a time, stirring and allowing liquid to evaporate before adding more stock.
Towards the end of the cooking add the radicchio and half the parsley and stir. When risotto is almost done add the roasted cauliflower and then stir in the cheese, reserving a bit for garnish.
Serve warm, sprinkled with pistachio, parsley and cheese.