Ingredients

Ingredients For the risotto

• 75g/3oz butter

• 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 cauliflower purée

• 400ml/14fl oz milk

• 1 head cauliflower, cut into small florets

• 75g/3oz sultanas

• salt and white pepper

Description

Even Cauliflower-haters Will Love This Creamy Risotto From James Martin.

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