It's worth seeking out Carnaroli rice (from the Piedmont region of Italy) for this recipe: Carnaroli has a higher starch content than Arborio, so it makes a much creamier risotto. Chef Kiffin serves this with braised oxtails and a watercress salad.
Recipe information
Yield
Makes 6 main-course servings
Ingredients
Preparation
Step 1
Wash leek well in a bowl of cold water, then lift out and drain. Blanch leek and cauliflower in a 4- to 5-quart pot of boiling salted water , uncovered, 1 minute. Drain in a sieve and transfer to a bowl of cold water to stop cooking. Drain well.
Step 2
Bring stock and water to a boil in a 2- to 3-quart saucepan and keep stock at a bare simmer, covered.
Step 3
Heat 2 tablespoons butter in a 4-quart heavy pot over moderately high heat until foam subsides, then sauté cauliflower and leek, stirring, 2 minutes. Add rice and cook, stirring, 1 minute. Add 1 cup simmering stock and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue simmering and adding stock, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is just tender and creamy looking, 20 to 25 minutes. (There may be leftover broth.)
Step 4
Remove from heat and stir in cheese, remaining tablespoon butter, and salt and pepper to taste. Thin with a little remaining stock as desired and serve immediately.
Step 5
*Available at Italian markets, some specialty foods shops, and www.esperya.com.
