- 4 tbsp olive oil, divided
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 225 g (1 1/3 cups) Arborio rice
- 200 ml dry white wine
- 1 1/4 – 1 1/2 cups vegetable stock, kept hot on the stove
- 120 ml double cream
- 1 cauliflower head, trimmed and prepared into florets
- 25 g (1 cup) sage leaves
- 55 g (1/2 cup) Parmesan, grated
- freshly ground black pepper
Heat 2 tbsp oil in a casserole dish set over medium heat until hot. Add the shallots, garlic, and a pinch of salt, sweating until softened, about 5 minutes.
Add the rice and cook, stirring frequently, until translucent in appearance, 3-4 minutes. Add the wine and bring to a boil; once boiling, reduce to a simmer and cook until almost totally evaporated, about 2 minutes.
Add the stock to the rice by the ladleful, stirring and simmering until the rice has absorbed all the stock, before adding the next ladle. Continue in this fashion until the rice has absorbed all the stock and is tender to the bite and creamy, 25-30 minutes; you may not need to use all the stock.
Meanwhile, preheat the oven to 190°C (170° fan).
When the rice is ready, stir in the cream and adjust the seasoning to taste with salt and pepper. Top with the cauliflower and sage leaves, drizzling them with the remaining 2 tbsp oil.
Bake the risotto in the oven until the top is browned and the cauliflower is tender to the tip of a knife, 20-30 minutes.
Remove from the oven and let cool for 5 minutes before serving with a garnish of Parmesan.