Il Cucinologo
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Risotto with Colored Cauliflowers, Stracciatella, and Guanciale

17/11/2023

I can guide you in creating a delicious Risotto with colored cauliflowers, stracciatella, and guanciale. It is a refined reinterpretation with an Italian touch thanks to the presence of stracciatella, which is a soft and stringy cheese derived from the processing of buffalo mozzarella.

Ingredients

  • 320 g risotto rice (Carnaroli or Arborio)
  • 1 small cauliflower (you can use colored cauliflowers for a better visual effect)
  • 150 g guanciale
  • 200 g buffalo stracciatella
  • 1 shallot
  • 1 liter vegetable stock (hot)
  • 100 ml dry white wine
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Butter (optional)
  • Grated Parmesan (optional)

Preparation

  1. Start by dividing the cauliflower into florets and blanch them in boiling salted water until tender but still crisp. Drain and set aside.

  2. Cut the guanciale into cubes and brown them in a large pan until crispy. Once ready, remove them from the pan and set aside on paper towels to remove excess fat.

  3. In the same pan, add a drizzle of oil and the finely chopped shallot. Sauté gently until translucent.

  4. Add the rice to the pan and toast it for a few minutes until the grains become translucent, then deglaze with the white wine and let the alcohol evaporate.

  5. Begin adding the hot stock one ladle at a time, waiting for the rice to absorb the liquid before adding the next. Continue this way for about 15-18 minutes, or until the rice is al dente.

  6. About halfway through the rice cooking time, add the cauliflower florets.

  7. Once the rice is al dente, you can choose to finish with a bit of butter and Parmesan to make the risotto creamier, if desired.

  8. Remove the risotto from the heat and add the buffalo stracciatella, stirring gently to let it melt into the risotto.

  9. Adjust with salt and pepper and plate the risotto, finishing with the reserved crispy guanciale.

Curiosities

Risotto is a dish that offers endless variations and possibilities. The use of stracciatella in this recipe brings a creaminess and unique flavor that pairs beautifully with the sweetness of the cauliflower and the savoriness of the guanciale. In Italy, risotto is often used as a canvas on which to paint with seasonal ingredients.