martini bianco risotto with baked cauliflower

this risotto was made with almost only the contents of my pantry and my fridge. we did get that cauliflower, not really knowing what exactly to do with it. but then we turned it into a cremy risotto. and it was just the perfect sunday night dinner after an exhausting (kind of) weekend with lots of running around.
a note on baked cauliflower, because every little cauliflower deserves some love, now and then: i’ve made cauliflower, the roasted or baked kind, many, manymany times (even in a soup version). and it has never failed to impress. 
martini bianco risotto with baked cauliflower
serves 2 (plus some decent leftovers, if we’re being honest)
rezept auf deutsch auf si style
ingredients:
2 cups risotto rice (mine is from terreni alla maggia)
1 small onion, finely diced
1 garlic clove, finely diced
1 glass (or three, haha) of martini bianco (if you happen not to have any wine around)
1 liter of good vegetable broth, heated
2 bay leaves
2 cups parmesan cheese, grated
1 tbsp. butter
2 tbsp. olive oil
1 small cauliflower, cut into florets
1 tbsp. ground cumin
1 tbsp. olive oil
3 tbsp. pine nuts
salt
freshly ground pepper to taste
directions:
preheat the oven to 220 c / 430 f. heat the olive oil and butter in a large saucepan. sweat the onion in it. add rice and garlic and sweat until the rice looks shiny and translucent (2 minutes). heat the vegetable broth in a second saucepan, together with the bay leaves. deglaze the rice with the martini bianco. now keep stirring thoroughly, until the martini bianco is incorporated or has evaporated wholly. then continue to add liquid – now the broth – ladle by ladle, stirring and working it slowly into the risotto.  continue until the risotto is al dente (you will need most of the liquid or possibly a little more, even). the rice should still be a little firm to the bite. then add the parmesan. stir well to combine until it is melted. now season with more salt (if necessary, depends on the saltiness of the broth) and some really good pepper, to taste. 
while the risotto is cooking, prepare the cauliflower: spread the florets on a baking sheet lined with parchment and evenly sprinkle with olive oil. season liberally with salt and the cumin. then bake for about 30 minutes in the oven until crispy and browned. finally, dry toast the pine nuts for 2 minutes in a dry pan (without any additional oil), until golden. 
to serve, divide the risotto between the plates, arrange the baked cauliflower atop of it and sprinkle with pine nuts. serve hot. because love is hot and so are we. 

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