CAULIFLOWER AND HAZELNUT RISOTTO

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.

INGREDIENTS 

2 cauliflowers
150g Estate Dairy salted cultured butter
375g whipping cream
75g hazelnuts
50g hazelnut oil
50ml olive oil
20g tarragon, chopped roughly
200g Carnaroli risotto rice
750g chicken stock
1 lemon
200ml white wine
50g Parmigiano Reggiano
salt

METHOD

        1. Cut the cauliflower heads into 4 large slices, about 1.5-2cm in thickness and place to one side. 

        2. 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.

        3. 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.

        4. 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.

        5. Turn on you oven to 170°C.

        6. 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.

        7. 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.

        8. 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.

        9. 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.

        10. Serve the risotto into a bowl followed by the cauliflower, hazelnuts and the chopped tarragon. Finish with a generous fine grating of parmesan.

    Your Cart

    Would you like to add your current basket to an upcoming delivery? Click here to log in to your account.


    Loading...

    Your cart is currently empty, why don’t you add some of our products below?

    Suggested Products


    Sub-total£0.00

    Free Delivery?

    You are £29.50 away from free delivery, why not add more great ingredients to your basket?

    Delivery

    Available delivery dates for your Gourmet At Home box are 19th and 26th of August

    Minimum Order of £20.00

    Please add more items to your basket, as we cannot deliver your order if it is below £20.00.
    Please enter a full valid UK postcode to select a delivery date and checkout.

    Temporary Disruption to Deliveries

    We have temporarily paused all orders while we address an ongoing supply issue linked to increased nationwide demand for ingredients. We apologize for this temporary disruption. Keep an eye out for updates as we’ll be back soon with regular deliveries and premium ingredients.

    If you are an existing subscriber, we have been in touch directly to update you about your regular delivery, but please click here to contact our chef support team if you have any questions.