Even cauliflower-haters will love this creamy risotto from James Martin.
1 onion, peeled, finely chopped
1 garlic clove, peeled, finely chopped
250g/9oz Arborio or other Italian risotto rice
150ml/5fl oz dry white wine
1 litre/1 pint 15fl oz chicken stock
1 head cauliflower, cut into small florets
3 tbsp mascarpone
25g/1oz parmesan cheese, grated
12 scallops, preferably hand-dived
4 tbsp coriander cress
4 tbsp red amaranth cress
For the risotto, melt 25g/1oz of the butter in a large saucepan until foaming, then fry the onion and garlic for 2-3 minutes, or until softened.
Add the risotto rice and stir well to coat in the butter. Cook for 1-2 minutes, or until the rice grains start to turn translucent.
Add the wine and cook for 3-4 minutes, or until nearly all of the liquid has evaporated.
Add a ladleful of the chicken stock to the pan and stir well.
Cook for 1-2 minutes, or until nearly all of the stock has been absorbed, then add another ladleful of the stock. Repeat the process until the rice is cooked, but still al dente.
Add the cauliflower during the last 4-5 minutes of cooking. Stir in the mascarpone, parmesan and another 25g/1oz of butter. Cover with a lid and set aside for 10 minutes. Season, to taste, with salt and freshly ground black pepper.
Meanwhile, for the cauliflower purée, pour the milk into a saucepan and bring to the boil. Add the cauliflower and sultanas and simmer for 3-5 minutes, or until the cauliflower is just tender.
Drain, reserving the milk and blend the cauliflower and sultanas in a blender to a fine purée. (You may need to add a little of the reserved milk to achieve a smooth consistency.) Season with salt and white pepper.
Heat a frying pan until hot, add the remaining 25g/1oz butter and the scallops and cook on a medium heat for 45-60 seconds on each side.
To serve, spoon some risotto into the middle of serving plates, top with the scallops and spoon some cauliflower purée down one side.
Garnish with the coriander and red amaranth cress.
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