From Jamie’s Italy
2 handfuls of stale bread, torn into pieces
1 small tin of anchovies, oil from tin reserved
3 small dried red chillies
extra virgin olive oil
1 x risotto bianco
a handful of chopped fresh parsley
sea salt and freshly ground black pepper
Parmesan cheese, for grating
Whiz the bread in a food processor with the anchovies, the oil from the tin and the chillies. Heat a frying pan with a splash of oil and fry the flavoured breadcrumbs, stirring and tossing constantly until golden brown.
Trim the coarse leaves off the cauliflower and cut out the stalk. Chop the nice inner part of the stalk finely. Start making your risotto bianco, adding the chopped cauliflower stalk to the pan with the onion and celery at Stage 1 (i.e. when you saute the onion and celery). Add the cauliflower florets to your pan of hot stock.
Continue to follow the basic risotto recipe, adding the stock bit by bit until the rice is half cooked. By now the cauliflower florets should be quite soft, so you can start to add them to the risotto with the stock, crushing them into the rice as you go. Continue until the rice is cooked and all the cauliflower has been added.
At Stage 4, when you add the butter and Parmesan, stir in the parsley, taste and season. Sprinkle with the anchovy pangrattato, grate some more Parmesan over the top and serve.