Cauliflower Risotto

Ingredients

• 1 slide of stale bread, torn into pieces
• 3-4 strips of anchovies, oil from tin reserved
• extra virgin olive oil
• 1 cauliflower
• 40g chopped onion
• 160g risotto
• a handful of chopped fresh parsley
• 1 1/2 cups pre-heated chicken stock
• sea salt and freshly ground black pepper
• Parmesan cheese, for grating

Directions

1. Whiz the bread in a food processor with the anchovies and little bit oil from the tin. Heat a frying pan with a splash of oil and fry the flavoured breadcrumbs, stirring and tossing constantly until golden brown.
2. Cut the cauliflower into small pieces. Cook the cauliflower while pre-heating the stock.
3. Fry onion with olive oil until soft. Put in risotto to fry for 1-2 minutes and stirring. Now add a generous ladleful or 1/2 cup of stock and stir gently, until the rice has absorbed the stock. Add another ladleful or two of stock and stir, until this has been absorbed.
4. 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.
5. Cook the rice until soft and stir in the parmesan, parsley, taste and season. Sprinkle with the anchovy pangrattato, grate some more Parmesan over the top and serve.