Creamy Cauliflower and Leek Risotto
Indulge in the rich and velvety texture of this Creamy Cauliflower and Leek Risotto, inspired by chef Mark Kiffin of the renowned Compound Restaurant in Santa Fe. This dish highlights the delicate sweetness of leeks and the subtle earthiness of cauliflower, beautifully enveloped in a creamy Arborio or Carnaroli rice base. Perfect for a cozy dinner, this risotto is both elegant and comforting, showcasing the essence of Italian cuisine while being accessible for home cooks. Delight your guests with this stunning one-dish meal that can be enjoyed on any occasion, accompanied by your favorite white wine.
N/A
Servings
150
Calories
9
Ingredients
Ingredients
Leek
1 medium (finely chopped (white and pale green parts only))
Cauliflower
1 medium head (2 lb) (cut into 1-inch-wide florets)
Low sodium vegetable broth or chicken broth
3 1/2 cups (canned (28 fl oz))
Water
1 1/2 cups
Unsalted butter
3 tablespoons
Rice (Carnaroli or Arborio)
1 cup (6 3/4 oz)
Parmigiano-Reggiano cheese
1 1/2 ounces (finely grated (3/4 cup))
Salt
to taste
Pepper
to taste
Instructions
1
Start by thoroughly washing the leek in a bowl of cold water to remove any grit. Drain well and finely chop, using only the white and pale green parts.
2
Blanch the chopped leek and cauliflower florets in a pot of boiling salted water for exactly 1 minute. Quickly transfer them to a bowl filled with cold water to halt the cooking process. Once cooled, drain well and set aside.
3
In a separate saucepan, bring 3 1/2 cups of vegetable or chicken broth and 1 1/2 cups of water to a gentle boil. Reduce the heat to keep the broth at a bare simmer, covered.
4
In a large heavy pot, melt 2 tablespoons of unsalted butter over moderate heat until the foam subsides. Add the blanched cauliflower and leek, sautéing for about 2 minutes until softened.
5
Stir in the rice and cook for an additional minute, allowing the grains to become slightly translucent.
6
Begin adding the simmering broth to the rice mixture, starting with 1 cup. Cook at a strong simmer and stir frequently until the liquid is absorbed, about 2 minutes.
7
Continue this process, adding the broth about 1/2 cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This should take approximately 20-25 minutes, until the rice is tender yet creamy.
8
Once the rice reaches the desired consistency, remove from heat. Fold in the finely grated parmigiano-reggiano cheese, the remaining tablespoon of butter, and season generously with salt and pepper to taste.
9
For a creamier texture, thin the risotto with a little of the remaining broth as desired. Serve immediately for optimal flavor and texture.
Nutrition Information
4g
Fat
22.5g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Cauliflower and Leek Risotto?
It is a rich and velvety rice dish inspired by chef Mark Kiffin, featuring the sweetness of leeks and the earthiness of cauliflower in an Arborio or Carnaroli base.
Who inspired this specific recipe?
This recipe is inspired by chef Mark Kiffin of the Compound Restaurant in Santa Fe.
What type of rice is best for this risotto?
Arborio or Carnaroli rice is recommended to achieve the proper creamy texture.
How should I prepare the leeks?
Wash them thoroughly in cold water to remove grit, then finely chop using only the white and pale green parts.
Why do I need to blanch the cauliflower and leeks?
Blanching for one minute helps soften the vegetables slightly while preserving their color and texture before they are added to the rice.
How do I stop the cooking process after blanching?
Immediately transfer the blanched vegetables into a bowl of cold water to halt the cooking.
What kind of broth is suitable for this recipe?
You can use either low sodium vegetable broth or chicken broth.
How much liquid is required in total?
The recipe calls for 3 1/2 cups of broth and 1 1/2 cups of water.
At what temperature should the broth be maintained?
The broth should be kept at a bare simmer while you are adding it to the rice.
How long should I sauté the blanched vegetables?
Sauté the cauliflower and leeks in butter for about 2 minutes until they are softened.
What is the first step for the rice?
Stir the rice into the butter and vegetables and cook for one minute until the grains are slightly translucent.
How much broth should I add at the beginning?
Start by adding 1 cup of simmering broth to the rice mixture.
What is the technique for adding the remaining broth?
Add the broth about 1/2 cup at a time, allowing each addition to be absorbed before adding the next.
How often should I stir the risotto?
Stir frequently throughout the 20-25 minute cooking process to release the starches and create creaminess.
How do I know when the rice is done?
The rice should be tender but still have a slight bite, with a creamy consistency overall.
What cheese is used in this recipe?
The recipe uses 1 1/2 ounces of finely grated Parmigiano-Reggiano cheese.
When do I add the final butter and cheese?
Remove the pot from the heat before folding in the cheese and the remaining tablespoon of butter.
How can I adjust the texture if it is too thick?
Thin the risotto with a little of the remaining simmering broth until you reach your desired consistency.
Is this recipe vegetarian?
Yes, if you use vegetable broth instead of chicken broth, the recipe is vegetarian-friendly.
How many calories are in a serving?
There are approximately 150 calories per serving.
What is the fat content of this dish?
The dish contains 4 grams of fat per serving.
How much protein does this risotto provide?
Each serving provides 5 grams of protein.
What are the total carbohydrates per serving?
There are 22.5 grams of carbohydrates per serving.
What size should the cauliflower florets be?
Cut the cauliflower into 1-inch-wide florets.
How much cauliflower is needed?
You will need one medium head of cauliflower, approximately 2 lbs.
Can I use unsalted butter?
Yes, the recipe specifically calls for 3 tablespoons of unsalted butter.
How long does the entire cooking process take?
The rice cooking portion takes approximately 20 to 25 minutes.
What is a good pairing for this meal?
This risotto is best enjoyed with your favorite white wine.
Should this dish be served immediately?
Yes, for optimal flavor and texture, it is best to serve the risotto immediately after finishing.
How much Parmigiano-Reggiano is required in cups?
1 1/2 ounces of finely grated cheese is approximately 3/4 cup.