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This delicious and beautifully creamy recipe is a perfect winter warmer.
Place stock in a saucepan and bring to the boil.
Heat a large heavy-based saucepan over a medium heat. Add the oil and rice and cook for 2–3 minutes until slightly toasted, stirring occasionally. Add onion and leek. Cook for 3–4 minutes, until fragrant and soft, add garlic and cook for a further minutes. Add wine and stir until it is absorbed.
Begin adding the hot stock – just enough to cover the rice at first, then a ladleful at a time as the stock is absorbed. Stir well with each addition of stock. Continue cooking for 15–20 minutes, until the rice is just done but each grain is still slightly firm in the centre. Add cauliflower.
Remove from heat. Add parmigiano, taleggio, butter and sage and stir until the risotto is creamy and the cheese has melted. Check seasoning and serve.
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