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.

SLIGHTLY SMOKED SEASONAL CAULIFLOWER RISOTTO

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)

Method

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

Method

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

Method

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

Method

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.