Cauliflower and Truffle Risotto with Egg Yolk Recipe

Method

1. Slice the cauliflower florets finely, trying to retain their natural shape. Heat a sauté pan over a medium heat and add a lug of olive oil. When the pan is hot, add the cauliflower and season. Lower the heat and cook the florets until lightly coloured and just tender. Set aside.
2. Place the stock in a saucepan and bring to a simmer. Heat a saucepan over a medium heat, add a lug of olive oil and the shallots. Cook until soft but without colour. Next add the rice and stir well, coating it in the oil and shallots. After a minute, pour in the wine, bring to the boil and reduce the wine. Stir the rice continuously so it doesn’t catch. When the rice has absorbed most of the wine, start ladling in the hot stock gradually, waiting for it to be absorbed by the rice before adding more. It will take about 15 – 17 minutes for the rice to be cooked al dente and the stock to be absorbed. The rice should be thick and creamy enough for a spoon to leave a faint trail in it.
3. Turn the heat down to very low and add the Parmesan, cauliflower slices and the butter. Stir well and continue to cook for another minute. The rice should be rich and creamy. Add the truffle oil and season well.
4. Turn off the heat and allow the risotto to sit for a minute before spooning into serving bowls. Top each bowl with an egg yolk and season. Slice over the truffle, if using. Encourage your guests to stir in the yolk before eating.