- For the risotto:
- 2 T butter
- 2 T extra virgin olive oil
- 2 leeks, washed and roughly chopped
- 420 g risotto rice
- 4 cups good-quality chicken stock cups, heated
- 50 g Grana Padano finely grated
- Salt, to taste
- 2 T olive oil
- 1 cauliflower small head, broken into florets
- 8 sage leaves
- 150 g crème fraîche
- 1⁄2 cup balsamic crema
- Freshly ground black pepper, to taste
To make the risotto, heat 1 T butter and the olive oil in a saucepan over a medium heat. Add the leeks and cook until soft.
Add the rice and stir to coat well in the olive oil and butter. Add 2 ladles of the warm chicken stock and stir until almost all the liquid has been absorbed.
Continue adding the stock, one ladleful at a time, while stirring, until all the stock has been added or until the rice is al dente.
Stir through the Grana Padano and remaining butter. Season with salt to taste.
To make the cauliflower, heat 1 T olive oil in a pan over a medium heat, add the cauliflower and cook for 1 minute, then turn and cook the other side until crisp and golden. Remove from the pan and drain on kitchen paper. 6
Heat the remaining olive oil in same the pan, add the sage leaves and cook for 15 seconds or until just crisp.
Divide the risotto between bowls and add the cauliflower, sage leaves and a spoonful of crème fraîche.
Drizzle with the balsamic crema and season with pepper before serving.
Chef's note: “Enhance the creamy texture of the risotto by adding balsamic crema.”