Family Italian by John Lanzafame

Author:John Lanzafame
Language: eng
Format: epub
Publisher: Allen & Unwin
Published: 2016-07-11T16:00:00+00:00

Place the cream and cauliflower in a saucepan over medium heat. Bring to a simmer, then reduce the heat to low, cover and simmer for 30 minutes or until tender. Season to taste with sea salt and freshly ground black pepper. Strain the cauliflower in a sieve placed over a bowl and reserve the cream.

Place the cauliflower and a little of the reserved cream in a blender and purée until smooth. Set aside.

Heat 60 ml (2 fl oz/¼ cup) of the olive oil in a large frying pan over high heat. Cook the zucchini, in batches, until golden on both sides. Drain on absorbent paper, season to taste and set aside.

Place the stock in a saucepan and bring to the boil, then reduce to a simmer.

Heat the remaining olive oil in a heavy-based frying pan over medium heat. Add the onion and cook for 5 minutes or until translucent. Add the rice and stir until coated in oil and heated through. Add the wine and simmer until nearly evaporated. Gradually add the hot stock, 125 ml (4 fl oz/½ cup) at a time, while stirring continuously, until all absorbed. Add the remaining reserved cream, 80 ml (2½ fl oz/ 1/3 cup) at a time, while stirring continuously or until the rice is al dente. Stir in the cauliflower purée and butter and season to taste. Bring to a simmer, then remove from the heat and rest for 5 minutes.

Spoon onto flat serving plates, top with the zucchini, a little of the parmesan and parsley and a drizzle of the extra virgin olive oil to serve.

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