Venetian Cauliflower and Sausage risotto

A couple of weeks ago, I decided that I would pick a seasonal ingredient and cook up typical Italian recipes from all over the country and across the regions. Artichokes were selected a couple of weeks ago and last week I decided to give the cauliflower some love.

I’m becoming a real fan of risottos recently and so has the ‘boy’. Therefore, I wanted to make sure that I had a risotto recipe in my repertoire this week. I found this Ventian  recipe – a cauliflower and sausage risotto in  cookbook ‘La Cucina’ – by the Academia Italiana della Cucina. The key to this recipe is ensuring that you don’t overcook the cauliflower, making sure you use Italian sausage (for a little saltiness & fat flavour) and what ever you do, don’t stop stirring until the rice is cooked.

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Venetian Cauliflower and Sausage risotto

Ingredients 3-4 people

1 cauliflower, cut into tiny florets

Olive oil.

1 onion, finely chopped

1 celery stalk, chopped

400g Luganega sausage, crumbled.

175ml white wine

300g Risotto

25g Parmesan

Salt & Pepper

Method

  • First start by frying onion and celery in olive oil in a wide pan on a low heat until it’s translucent.img_1200
  • Add the cauliflower florets to the veg, followed by the sausage.img_1201img_1202
  • When the sausage is slightly browned, add the risotto rice, toast it and then pour in the wine. Cook and stir until the wine has evaporated.
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  • Then continue to cook the rice by slowly adding the hot stock and stirring continuously.img_1205
  • Just before serving, add the grated parmesan and give it one last good stir. img_1206

 

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