Cauliflower risotto
Ingredients
For
2
personnes
- 400 g of cauliflower
- 1 shallot
- 2.5 tablespoons of Provençal olive oil – ripened olives PDO
- 100 g of bacon lardons
- 50 cl of vegetable stock (or even a little less)
- 5 cl of white wine
- Grated Parmesan
- A few leaves of parsley, washed and finely chopped
- A few sprigs of chives, washed and finely chopped
- Salt, pepper
Tip
Served here as a main course, this cauliflower risotto can be made without bacon or served as an accompaniment to grilled meat or fish.
Instructions
- Wash the cauliflower, then chop it into small pieces (about the size of a grain of rice).
- Peel and finely chop the shallot.
- In a large frying pan, fry the shallot in 1 tablespoon of Provençal olive oil – PDO ripened olives – until it is translucent, add the cauliflower and stir well so that it is coated in olive oil.
- Deglaze with the white wine. Once it has evaporated, add a ladleful of hot vegetable stock. Stir well and allow the stock to reduce over a high heat, stirring regularly.
- Once the liquid has evaporated, check whether the cauliflower is cooked; if it is not cooked enough, repeat the process.
- In a frying pan, fry the bacon lardons without any oil until they are lightly browned.
- Before serving, add 1.5 tablespoons of olive oil, the chopped herbs, the Parmesan and the crispy bacon, then season to taste. Serve piping hot.
Tip
Served here as a main course, this cauliflower risotto can be made without bacon or served as an accompaniment to grilled meat or fish.
We recommend...
For this recipe, we recommend a PDO huile d'olive de Provence - olives maturées (traditional taste) – for its aromas of black olives, candied fruit, woodland and/or toast.
If you don’t have any, then opt for the PDO huile d'olive d'Aix-en-Provence – olives maturées, the PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées, or the PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
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