Ingredients (serves 4):
For the stock:
500ml of coconut milk
3 lime leaves
2 curry leaves
1 liter of vegetable stock
For the risotto:
400g of risotto rice
1 glass of white wine
1 tablespoon of vegetable oil
4 tablespoons of extra virgin olive oil
2 celery sticks, finely chopped
2 finely chopped onions
2 bay leaves
1/2 a cauliflower
The zest and juice of an orange
2 tablespoons of nutritional yeast
50g of butter (vegan)
100g of almonds
4 tablespoons of fresh green herbs to garnish
1. Heat the stock on low heat and add the coconut milk, lime leaf, and curry leaves. Allow simmering gently for 10 minutes.
2. Heat the oven to 180 degrees. Cut the cauliflower into florets and slice them. Sprinkle with vegetable oil and a pinch of salt and cook 12 minutes in the oven. Turn once during cooking time. Set aside, keeping warm.
3. In a deep saucepan fry the onion and celery in olive oil with the bay leaves until the onion is translucent. This should take around 10 minutes.
4. Now add the rice and cook until lightly toasted but not brown. Add the wine. Stir and allow the wine to be absorbed.
5. Add the stock, a tablespoon at a time, until absorbed and repeat until the rice is al dente. The trick is to stir regularly and add the hot stock before the rice starts to catch. Once the rice is almost cooked stop adding the stock and turn off the heat.
6. Stir in the nutritional yeast, butter, another 2 tablespoons of extra virgin olive oil, the zest and juice of the orange through the risotto, and leave the pan to stand with the lid on for 2 minutes.
7. Meanwhile, toast the almonds on medium heat in a pan until golden brown. Finely chop the herbs. You can use any herbs but parsley, basil, chervil, and chives work really well in this dish!
8. Stir well through the risotto and pay attention to the consistency. The risotto should be a little loose, but definitely not have the consistency of soup. If your risotto is too dry you can add a little more stock, and if it is too wet you can add some nutritional yeast.
9. Sir the warm cauliflower through the risotto. Spoon the risotto onto the plates and garnish with the almonds and the green herbs.
Food and wine pairing:
Neleman celebrated its fifth anniversary with a special wine made from a grape that is almost extinct, the Tardana. It immediately became one of its greatest wines. It offers a good balance between fresh and aromatic: a bouquet of almonds, citrus and a hint of butter, and vanilla, peach, and tropical fruit on the palate and finish. Fresh, but mild acidic, which is an attractive combination with the creamy, cauliflower risotto. The wine and the dish have the same flavor profile: rich, ripe, creamy, and nutty with a citrus note in the finish. The wine really comes into its own in this combination.