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Cauliflower risotto with black garlic and cèpes mushrooms

This is the perfect risotto for an autumn or winter menu. It has a rich, intense flavour and a deliciously creamy texture.

Makes 1800g.

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Allergens and dietary requirements

  • Sulphite
  • Celery
  • Cow's milk
  • Lactose
  • Pescetarian

Ingredients

1
cauliflower
80
g
butter
4
g
thyme
2
leaves
bay leaf
1
clove
garlic, finely chopped
200
g
vegetable stock
40
g
black garlic paste
8
g
cèpes mushrooms powder
150
g
onion, diced
1
clove
garlic, finely chopped
60
ml
olive oil
500
g
Arborio rice
250
g
white wine
1800
ml
vegetable stock
100
g
parmesan cheese, grated
60
g
butter
as needed
salt

Scale recipe

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