First Courses Rice

Transforming Seasonal Cauliflower into Gourmet Risotto: Paolo Lavezzini's Recipe

copertina risotto paolo lavezzini

Cream, Powder, Raw, Cauliflowers are the undisputed stars in Paolo Lavezzini's amazing risotto! If you're curious, try it at Palagio. But for kitchen enthusiasts, the chef has shared a simplified recipe to replicate at home.Prepare your aprons.


Ingredients for 4 people 

Base Products

  • Extra virgin olive oil, to taste
  • Salt, to taste
  • 1 Cauliflower
  • 1 Purple Cauliflower
  • 1 Orange Cauliflower

Technical Equipment 

  • 3 pots
  • 1 blender
  • 1 strainer
  • 1 ladle
  • 1 container
  • 1 baking sheet
  • 1 ceramic bowl
  • 1 lid

For the smoked butter 

  • 100g butter
  • 50g dried aromatic herbs (rosemary, bay leaf, sage, thyme, juniper, myrtle, pine, cypress, oregano)


Smoke the butter by placing it in a ceramic bowl; ignite the herbs, place them in a pot that can accommodate the bowl, and cover with a lid. The fire will extinguish, and the smoke will flavor the butter. After about ten minutes, refrigerate the butter.

For the powders

  • 20g cauliflower
  • 20g purple cauliflower
  • 20g orange cauliflower
  • Apple cider vinegar, to taste

For the raw

  • 10g cauliflower
  • 10g purple cauliflower
  • 10g orange cauliflower


Cut the cauliflowers into florets, taking only the florets. Sprinkle half with a little apple cider vinegar to dehydrate them in the microwave (if possible, do this step the day before, in an open oven). Once dried, grind them into powder using the blender, keeping the colors separate.

Leave the other half of the raw florets to garnish the dish.

For the cauliflower cream 

  • 20g stewed white onion
  • 100g cauliflower processing scraps
  • 200g milk
  • 300g water


Peel and chop the cauliflower scraps, stew them with the onion, and moisten with milk and water. Once cooked, drain the cauliflower, puree it with the blender, and keep the filtered cooking water, which will aid in finishing the risotto.

For the risotto 

  • 300g rice
  • 100g white onion
  • 50ml dry white wine
  • 500g cauliflower cooking water
  • 80g cauliflower cream
  • 50g smoked butter
  • 50g grated Parmigiano Reggiano


Sauté the diced onion, add the rice to toast, and when it reaches temperature, moisten with the dry white wine. Let it evaporate completely and continue cooking with the cauliflower water. Just before serving, add the cauliflower cream, mix in the cold smoked butter gradually to avoid an excessive smoky flavor, the Parmigiano Reggiano, and a drizzle of extra virgin olive oil.

If needed, add a dash of vinegar for acidity.

Plate the creamy risotto on a flat plate, garnishing it with the colored powders and florets.


Il Palagio

Borgo Pinti 99, Florence, Italy

Tel: +39 055 262 6450


paolo lavezzini il palagio

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