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Risotto with Colorful Cauliflower, Stracciatella, and Guanciale

17/11/2023

I can guide you in creating a delicious Risotto with Colorful Cauliflower, Stracciatella, and Guanciale. This dish is a refined variation with an Italian touch thanks to the presence of stracciatella, which is a soft and stringy cheese derived from the processing of buffalo mozzarella.

Ingredients

  • 320 g of risotto rice (Carnaroli or Arborio)
  • 1 small cauliflower (you can use colorful cauliflowers for a better visual effect)
  • 150 g of guanciale
  • 200 g of buffalo stracciatella
  • 1 shallot
  • 1 liter of vegetable broth (hot)
  • 100 ml of dry white wine
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Butter (optional)
  • Grated Parmesan cheese (optional)

Preparation

  1. Start by dividing the cauliflower into florets and boil them in salted boiling water until they are tender but still crunchy. Drain them and set aside.

  2. Dice the guanciale and brown it in a large pan until it becomes crispy. Once ready, remove it from the pan and set it aside on paper towels to drain off excess fat.

  3. In the same pan, add a drizzle of olive oil and the finely chopped shallot. Sauté gently until transparent.

  4. Add the rice to the pan and toast it for a few minutes until the grains become translucent, then deglaze with the white wine and let the alcohol evaporate.

  5. Begin to add the hot broth, one ladle at a time, waiting for the rice to absorb the liquid before adding the next. Continue like this for about 15-18 minutes, or until the rice is al dente.

  6. About halfway through the rice’s cooking time, add the cauliflower florets.

  7. Once the rice is cooked to al dente, you may choose to cream it with a bit of butter and Parmesan to make the risotto creamier, if you wish.

  8. Remove the risotto from heat and add the buffalo stracciatella, gently stirring to let it melt into the risotto.

  9. Season with salt and pepper, plate the risotto, and finish with the crispy guanciale set aside.

Curiosity

Risotto is a dish that offers endless variations and possibilities. Using stracciatella in this recipe contributes a creaminess and a unique flavor that pairs well with the sweetness of cauliflower and the savoriness of guanciale. In Italy, risotto is often used as a canvas on which to paint with seasonal ingredients.