Skip to main content

For this recipe, I used a small amount of rice along with the cauliflower to give it more texture and then proceeded to cook it all together like a risotto. Serve with one shrimp as an appetizer or 3 for a main course. Without the shrimp, it is an exceptional side dish with veal or chicken.

Servings: 4

Risotto

1 small head cauliflower, about 3/4 lb

3 tbsp butter

1/2 cup finely chopped onion

1 tsp finely chopped garlic

1/2 cup carnaroli or arborio rice

1/2 cup white wine

3 cups chicken stock

1/2 cup grated Italian Parmesan cheese

2 tbsp chopped chives

Salt and freshly ground pepper

Shrimp

1 tbsp olive oil

1/2 lb wild shrimp

1/4 cup fish, chicken or vegetable stock

1 tsp harissa

Garnish

2 tbsp chopped chives

Method

Cut cauliflower into small florets, removing core. Place in food processor and pulse until cauliflower is about twice the size of a grain of rice. Measure 3 cups for risotto.

Heat 2 tbsp butter in pot over medium heat. Add onion and garlic and sauté for 2 minutes. Add rice and stir to coat with butter for about 1 minute. Pour in wine and simmer until wine is nearly absorbed, about 2 minutes. Add 2 1/2 cups of chicken stock and simmer until stock is nearly absorbed by the rice, about 8 minutes. Add cauliflower and remaining 1/2 cup of stock, stirring until rice and cauliflower are tender, about 6 minutes. Add extra stock if needed. Remove from heat and stir in remaining 1 tbsp butter, cheese and chives. Season with salt and pepper.

Heat olive oil on high heat in non-stick skillet. Season shrimp and fry until pink and firm, about 1 minute for each side. Stir in 1/4 cup stock and harissa and cook until stock is evaporated, about 1 minute.

Place risotto in soup bowls. Toss in shrimp and garnish with chives.

Interact with The Globe