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Gary o hanlon cauliflower risotto rotya edit
Harry Weir

Cauliflower Risotto With Egg Yolk And Pangrattato

This Gary O'Hanlon recipe is super indulgent and full of flavour.

Serving: 6
Time: 1hr- 1hr 30mins
Difficulty: Medium


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. To serve, divide into six bowls, top with an egg yolk and sprinkle over the pangrattato and truffle.