- 1⁄2 head cauliflower
- 20ml olive oil
- 1⁄4 nutmeg stone
- 1 small truffle, shaved and cut into julienne strips
For the risotto:
- 2 tablespoons olive oil
- 40g butter
- 1 garlic clove, crushed
- 1 onion, peeled and diced finely
- 2 celery stalks, peeled and diced finely
- 400g carnaroli or Arborio rice
- 400ml dry white wine
- 1-1.2 litres chicken stock
- Salt and ground white pepper to taste
- 2 tablespoons mascarpone
- 1 handful grated Parmesan
- 1 handful chopped parsley
For the pangrattato:
- 2 large handfuls breadcrumbs
- 1 small tin anchovies, and the oil
- 1⁄4 fresh red chilli, finely chopped
- 1⁄4 nutmeg stone, grated
- For the pangrattato, blend the breadcrumbs, anchovies, anchovy oil, chilli and nutmeg in a food processor. Heat the oil and cook the mixture until golden. Season with cracked black pepper.
- For the risotto, brush the cauliflower with the olive oil. Grate over the nutmeg. Season with salt and fresh cracked black pepper. Wrap in tinfoil and bake at 180ºC/gas mark 4 for 40 minutes. Remove, cut into small florets and set aside. Reserve the stalks.
- Heat the oil and butter. Add the celery, onion, garlic and sweat until soft without colour. Add the risotto rice and continue to sweat without colouring.
- When the rice becomes translucent, add the wine, season and reduce. Now add a ladle of the hot stock and cook until it evaporates. Mix continuously. Season.
- Continue to add the stock until it’s all gone. If the rice is still a little hard after adding all the stock, simply add a little boiling water.
- When cooked, turn off the heat and cover with a lid for two minutes. Blend the cauliflower stalks with the mascarpone. Remove the lid, fold in the cauliflower mascarpone, parsley, Parmesan and the florets.
- To serve, divide into six bowls, top with an egg yolk and sprinkle over the pangrattato and truffle.