RISOTTO WITH BAKED CAULIFLOWER
Ingredients
400 g rice for risotto
1 cauliflower
1 medium onion
100 g Sokołów beef-vegetable broth
400 ml water
50 g grated Parmesan cheese
50 g butter
50 ml olive oil
100 ml dry white wine
freshly ground pepper
salt
Preparation
- Place the small florets of cauliflower on a baking tray, add salt and pepper, drizzle with olive oil and bake for about 15 minutes at 200°C. Finely chop the onion and fry in butter, then add the rice and wine, cook until the wine has evaporated. Stirring constantly, pour previously diluted, hot beef - vegetable broth over the risotto. The risotto will absorb the stock until soft.
- Towards the end of cooking the rice, add butter, grated Parmesan, and baked cauliflower.
- Season with salt and freshly ground pepper.
