Cauliflower Risotto With Mustard Burnt Butter
As autumn sets in and the weather cools down, it's the perfect time to break out some comforting, warm dishes. One of my all-time favorite recipes for this time of year is a mouthwatering cauliflower risotto with mustard burnt butter. This dish is not only incredibly indulgent, but it's also a guaranteed crowd-pleaser when hosting a cozy dinner party with friends and family.
The secret to making this risotto sing is the delicious combination of roasted cauliflower and a rich mustard burnt butter sauce. Cauliflower, being a versatile and hearty vegetable, is an excellent choice for the cooler months, adding both texture and depth to the dish. The mustard burnt butter sauce, with its warm tones and full-bodied flavor, complements the cauliflower beautifully, creating a dish that will warm you up from the inside out.
When preparing this dish, don't be intimidated by the idea of making risotto from scratch. The key to achieving the perfect creamy consistency lies in your patience and attention to detail. By adding warm chicken stock one ladleful at a time and stirring constantly, you'll be rewarded with a luxurious and satisfying meal. To elevate this dish even further, top it with crispy roasted cauliflower florets and a sprinkling of fresh parsley for a pop of color and added texture.
To create a memorable and inviting dining experience, focus on the presentation of your dish. Rustic, textural plates add a casual and cozy feel to the table without sacrificing style. The contrasting colors of the white risotto and the golden-brown cauliflower florets make for an eye-catching and appetizing display. Add a warm colored napkin, some quality cutlery, and your guests will be eager to dig into your delicious autumn creation.
Article originally posted on Westfield
When it's cold and raining outside, there's nothing like indulging in some comfort food to warm you up. Food and interior stylist, Jono Fleming shares his favourite autumn recipe for a delicious roasted cauliflower risotto with mustard burnt butter, as well as his tips on must-have cookware to make the perfect risotto.
What is your ultimate comfort food now that the cooler weather is approaching?
As the seasons change and the weather cools down, it’s a great excuse to crack out some comfort food and nothing is more warming than my cauliflower risotto with burnt butter and mustard. There’s something so indulgent about this dish and the best part is you can make a big batch and save it for later. It’s not necessarily an everyday dish (as there’s a generous amount of butter), but it’s definitely a favourite of mine and it’s a guaranteed crowd pleaser.
What is the secret to a great risotto dish?
The key to a great risotto, is a great pan. You want a nice big, shallow pan to cook your dish in, and preferably something non-stick. Risotto is an easy enough dish to cook, you just need a little bit of patience. When it comes to cooking, investing in good quality cookware will always be worth it in the long run. And most importantly, get a good set of knives. I use a set of Global knives - they’re easy to use and the quality is amazing. With the right equipment you’ll feel like a professional chef in your own kitchen!
What are your must-have cooking items to not only create this risotto dish, but that look great in the kitchen too?
As we head into autumn and winter, you can’t go wrong with investing in a good crock pot or casserole dish. The beautiful Staub cast iron pot I use to cook my stock for the risotto is the most versatile implement you can have in your kitchen. From slow cooking sauces to making big hearty soups, you’ll use it throughout the cooler seasons. And as an added bonus, these come in so many colours. They look fantastic just sitting on your stove and it’s a great way to add a pop of colour to your kitchen!
How do you make your dishes look and feel more seasonal?
It all comes down to the ingredients you use. With my risotto dish, I use cauliflower as it’s a great veggie to use in the cooler months. The key to this recipe is that I cut up the stalk and mix it in with the risotto. There’s little waste with this recipe and plenty of flavour. The burnt butter and mustard sauce has great warm tones and a rich flavour that will warm you up on the coldest of days.
What are your tips on how to plate up your risotto dish for guests?
I like to make my guests feel at ease when I’m cooking for them. I like to use rustic, more textural plates, as they add a casualness to the table without sacrificing design or aesthetics. The white-on-white combo of plate and risotto is offset by the crunchy cauliflower florets that I sprinkle on top, which add a warm brown contrast to the dish. A pop of green with some parsley and a generous sprinkle of parmesan to finish it off, then add a warm coloured napkin and some great cutlery, and you’ve got yourself the perfect autumn meal.
Roasted cauliflower risotto with mustard burnt butter recipe
Serves 6-8
Don’t be intimidated by the idea of making risotto. All you need is a little patience and the rewards of this rich, creamy dish is well worth it. The mustard burnt butter adds a little more indulgence.
Ingredients
1 head cauliflower
Olive oil, to drizzle
120g unsalted butter
1 tbs wholegrain mustard
1 onion
350g Arborio rice (or other risotto rice such as carnaroli)
150ml dry white wine
2 litres homemade or salt-reduced chicken stock
100g parmesan, grated
Chopped flat-leaf parsley, to serve
Method
Preheat the oven to 200°C.
Cut off the cauliflower stem and chop, then break the head into small florets. Spread the florets on a baking tray, drizzle with olive oil and season with salt and pepper, then set aside. Chop the onion.
In a small frypan, melt 100g butter over medium heat, then cook for 3-5 minutes until it just begins to turn brown. Remove from the heat, stir in the mustard and set aside.
Place the chicken stock in a saucepan and bring to a simmer, then keep warm over low heat.
In a shallow casserole or large, deep frypan, melt the remaining 20g butter over medium heat. Add the onion and chopped cauliflower stem and cook for 3-5 minutes, stirring, until softened but not brown. Add the rice and stir for 1-2 minutes until translucent. Add the wine and allow to bubble for 2 minutes.
Add the stock a ladleful at a time, stirring constantly and allowing each to be absorbed before adding the next. Continue for 15-20 minutes until the rice is al dente (you may not need all the stock).
Meanwhile, roast the cauliflower for 10-15 minutes, turning once, until browned and starting to crisp.
With the final ladleful of stock, add the burnt butter and parmesan to the risotto and stir vigorously to melt the cheese and create a beautiful, thick, rich sauce.
Serve the risotto in shallow bowls and top with the roasted cauliflower and a sprinkling of chopped parsley.