Easiest Risotto ever, and its got personnality. Learn the basics on how to make risotto.
Preheat oven to 450*.
Add the rice, garlic, onion, 4 cups of broth, and the saffron to the bowl of your rice cooker. Cover and cook.
Meanwhile, toss the cauliflower florets with olive oil, and season with salt & pepper. Roast for 25 mins in the oven, remove and set aside.
Back to the rice cooker – when done check the consistency. It should resemble oatmeal. If its too dry add in a ½ to 1 cup of extra stock and stir.
Stir in the butter, the grated cheese, the pepper flakes and season with salt & pepper to taste.
To serve, place a generous amount of risotto in a deep plate or bowl. Scatter some of the roasted cauliflower on top. Sprinkle with currants, a few capers and a pinch of chopped parsley. Buon Gusto!
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