CAULIFLOWER AND HAZELNUT RISOTTO
By Hywel Griffith, Head Chef at the Michelin-star Beach House Restaurant, in Oxwich. This risotto celebrates fantastic seasonal cauliflower, deliciously creamy with decadent brown butter, and roasted hazelnuts.
150g Estate Dairy salted cultured butter
375g whipping cream
50g hazelnut oil
50ml olive oil
20g tarragon, chopped roughly
200g Carnaroli risotto rice
750g chicken stock
200ml white wine
50g Parmigiano Reggiano
Cut the cauliflower heads into 4 large slices, about 1.5-2cm in thickness and place to one side.
Take all the trim that is left over from the two cauliflowers and chop finely. Place the chopped cauliflower into a non-stick saucepan with the cream and a pinch of salt, then cook on a medium heat with the lid on for 20 minutes.
After 20 minutes remove the lid from the saucepan and reduce the liquid by two thirds, until you have a thick and creamy puree. Remove from the heat and allow to cool.
Once the puree has cooled, place into a food processor and blend until smooth. Taste for seasoning and then pass through a fine sieve. Place to one side until required.
Turn on you oven to 170°C.
Place the olive oil and rice into a large pan, over a low heat and sweat off gently for 5 minutes. Then turn up the heat and add the wine, stirring regularly. Once the wine has cooked into the rice, add the chicken stock in four even stages. The rice should take a total of 20 minutes simmering to cook. Season and place to one side until required.
Crush the hazelnuts in a bag with a rolling pin, until all broken. Place onto an baking tray, drizzle with the hazelnut oil and a pinch of salt, before baking in the oven for 15 minutes.
Place a very large frying pan onto a high heat and add the butter - this will instantly start to brown. Carefully place the cauliflower slices into the pan and reduce the heat to prevent the butter from burning. Cook for 5 minutes on each side, they should be dark and crispy on the outside, yet tender in the middle.
Add the puree to the risotto rice and reheat in a pan, if a little thick add a little water to let down and check for seasoning.
Serve the risotto into a bowl followed by the cauliflower, hazelnuts and the chopped tarragon. Finish with a generous fine grating of parmesan.