Name: Osteria Savio Volpes Cauliflower Risotto, Black Truffles, Mushrooms, Pecorino Romano Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 head Cauliflower florets; 1 cup Arborio rice; 4 cups Vegetable broth; 1 cup Mushrooms (cremini or shiitake), sliced; 1 tbs Black truffles, shaved; 0.5 cup Pecorino Romano cheese, grated; 2 tbs Olive oil; 2 cloves Garlic, minced; 1 medium Shallot, finely chopped; 0 to taste Salt; 0 to taste Black pepper; 2 tbs Fresh parsley, chopped (for garnish)

Ford's gin, quinquina, classic vermouth, pumpkin seed, amaro

The Bitter End

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Indulge in our creamy cauliflower risotto, a luxurious twist on a classic dish. Infused with the earthy aroma of black truffles and complemented by sautéed mushrooms, each bite is a symphony of flavors. Topped with a generous shaving of rich pecorino romano, this dish promises to delight your palate and elevate your dining experience to new heights.

Cut the cauliflower into florets and steam until tender, about 8-10 minutes. Once cooked, blend the cauliflower in a food processor until creamy. Set aside.

Prepare the Cauliflower

In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms, season with salt and pepper, and sauté until golden brown, about 5-7 minutes. Remove from the pan and set aside.

Cook the Mushrooms

In the same pan, add the remaining tablespoon of olive oil. Add the minced garlic and chopped shallot, and sauté until translucent, about 2-3 minutes.

Sauté Aromatics

Stir in the Arborio rice and toast for about 2 minutes, stirring constantly until the rice is slightly translucent.

Add Arborio Rice

Gradually add the vegetable broth, one cup at a time, stirring frequently until the liquid is absorbed before adding the next cup. This process should take about 18-20 minutes.

Incorporate Broth

Once the rice is creamy and al dente, stir in the pureed cauliflower and grated Pecorino Romano cheese. Mix well until combined and creamy.

Add Cauliflower and Pecorino Romano

Add the sautéed mushrooms back into the risotto. Adjust seasoning with salt and pepper, then fold in the shaved black truffles.

Finish the Dish

Garnish with chopped fresh parsley and additional Pecorino Romano if desired. Serve immediately.

Serve

Cauliflower florets

Arborio rice

Vegetable broth

Mushrooms (cremini or shiitake), sliced

Black truffles, shaved

Pecorino Romano cheese, grated

Olive oil

Garlic, minced

Shallot, finely chopped

Salt

Black pepper

Fresh parsley, chopped (for garnish)

Cauliflower risotto, black truffles, mushrooms, pecorino romano

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Indulge in our savory meatballs, expertly crafted and simmered in a rich, zesty tomato sauce. Each bite is elevated by the sweetness of plump currants and the delightful crunch of toasted pine nuts, creating a perfect harmony of flavors. Finished with a generous sprinkle of aged Grana Padano, this dish offers a comforting yet refined experience that will leave you craving more.

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Make Cauliflower Risotto, Black Truffles, Mushrooms, Pecorino Romano Recipe in just 40m. Indulge in our creamy cauliflower risotto, a luxurious twist on a classic dish. Infused with the earthy aroma of black truffles and complemented by sautéed mushrooms, each bite is a symphony of flavors. Topped with a generous shaving of rich pecorino romano, this dish promises to delight your palate and elevate your dining experience to new heights.

Cauliflower Risotto, Black Truffles, Mushrooms, Pecorino Romano Recipe

Ingredients

Main Ingredients

Method

Cooking Instructions