An elegant yet boldly flavored pasta dish in which cream of cauliflower meets truffle, panko bread feta and turnip powder. The secrets of Marcello Romano, chef of Salone Eva at the Hassler Hotel.

Servings for 4 people

Ingredients

400 g of carnaroli rice
40 g butter
Vegetable broth
Salt to taste
800 g cauliflower
100 g spring onion
15 g truffle butter
40 g grated Parmigiano cheese
15 g black truffle in very thin slices
100 g feta cheese
30 g flour
1 egg
50 g panko bread
50 g late-stage Treviso radicchio
30 g extra-virgin olive oil
500 g seed oil
20 g red turnip powder

Procedure for the cauliflower cream

Clean the cauliflower from the outer leaves, wash well and cut out small clumps. In a saucepan, brown the chopped spring onion with extra-virgin olive oil, add the chopped cauliflower, cover with broth and salt, cook until the cauliflower is well cooked. Blend it all together.

For the feta cheese

From a piece of feta cheese cut cubes, flour, dip in beaten egg and then in panko bread. Fry quickly in seed oil.

For the risotto

Toast the rice with butter, begin cooking over low heat with one part boiling broth, halfway through cooking add the cauliflower cream and add the remaining broth each time the rice is about to dry out until cooked through. Off the heat, stir in truffle butter and Parmigiano.

For serving

Use a hot plate, arrange the rice in the center, add the red turnip powder, fried feta cheese, truffle shavings, and a few radicchio tips seasoned oil and salt. Serve very hot and. enjoy!