Italian Cauliflower Risotto with Crispy Pancetta Breadcrumbs

Instructions

1. 1

   Pulse bread, pancetta, and red pepper flakes in a food processor until finely chopped

2. 2

   Heat olive oil in a sauté pan and fry breadcrumbs until golden, then remove and set aside

3. 3

   Remove leaves and stalk from cauliflower, chop stalk finely and cut florets into small pieces

4. 4

   Simmer stock in a large pot and add cauliflower florets

5. 5

   Heat remaining olive oil and butter in a large skillet, add onion, celery, and cauliflower stalk

6. 6

   Cook vegetables until soft

7. 7

   Add rice to skillet, stirring to coat with oil, cook for 1 minute

8. 8

   Add wine and cook until absorbed

9. 9

   Gradually add broth half cup at a time, waiting for absorption before adding more

10. 10

    After 10 minutes, start adding cauliflower florets, crushing them into the rice

11. 11

    Cook until rice is al dente, then turn off heat

12. 12

    Stir in last quarter cup of broth, remaining butter, parsley, and cheese

13. 13

    Let sit covered for 2 minutes

14. 14

    Season with salt and pepper, garnish with bread crumbs and celery leaves