INGREDIENTS (4 people):
For the stock:
500 ml coconut milk
3 lime leaves
2 curry leaves
1 liter of vegetable stock
For the risotto:
400 g risotto rice
1 glass of white wine
1 tbsp vegetable oil
4 tbsp extra virgin olive oil
2 celery stalks, finely chopped
2 onions, chopped
2 bay leaves
zest and juice of 1 orange
2 tbsp nutritional yeast 50 g butter (vegan)
100 g almonds
4 tbsp fresh green herbs for garnish
1 Heat the stock over low heat and add coconut milk, lime leaf and curry leaves. Let it simmer for 10 minutes.
2 Set the oven to 180 degrees. Cut the florets from the cauliflower and slice them. Drizzle with vegetable oil and a pinch of salt and bake in the oven for 12 minutes. Shovel once in between. Set them aside and keep warm.
3 In a high saucepan, fry the onion and celery in olive oil with the bay leaves until the onion is translucent, this takes about 10 minutes.
4 Now add the rice and fry it until the rice is lightly toasted, but not discolored. Then deglaze with the wine. Stir and let the wine evaporate.
5 Add a tablespoon of the stock until it has evaporated and keep repeating until the rice is al dente. The trick is to stir regularly and add the warm stock before the rice fries. When the rice is almost done, stop adding stock and turn off the heat.
6 Stir the nutritional yeast, butter, another 2 tablespoons of extra virgin olive oil, the zest and juice of the orange into the risotto and leave the pan with a lid on for 2 minutes.
7 Meanwhile, toast the almonds in a dry pan over medium heat until golden brown. Finely chop the green herbs, these can be any kind of herbs, but parsley, basil, chervil and chives work very well in this dish!
8 Stir the risotto well and pay particular attention to the consistency, the risotto should be slightly runny, but absolutely no soup. If your risotto is too dry you can now add some stock, and if it is too wet you can add some nutritional yeast.
9 Add the still warm cauliflower to the risotto. Spoon the risotto onto the plates and garnish with the almonds and green herbs.
To celebrate the first lustrum, Neleman does so with a special wine from an almost extinct grape, the Tardana. It has immediately become one of their finest wines. A good balance between fresh and aromatic: almond, citrus and a hint of butter in the aroma, vanilla, peach and tropical fruit in taste and aftertaste. Fresh, but mild acidity, which is nice in combination with the creamy cauliflower risotto. Wine and dish have the same flavor profile: rich, ripe, creamy and nutty with a citrus note in the aftertaste. The wine shows itself in its full glory in this combination!