Nourishment of love

Ingredients

• 350 gwholegrain Carnaroli rice
• 1 sachetground saffron
• 4whole dried figs
• 60 ghazelnuts
• 350 gcauliflower
• 250 gcashews
• to tastepink pepper
• 2carrots
• 4 stalkscelery
• 1leek
• 1 litrewater
• 350 gcauliflower
• 250 gcashews
• to tasteoil
• to tastesalt
• to tastepink pepper
• 100 gsugar
• 20 gwater
• ½ glasswhite wine
• 1 knobbutter
• to tasteParmesan
• to tastechestnut honey
• to tastelemon juice
• to tastemint, chopped, plus leaves to garnish
• amount not specifiedsquash, roasted and diced

Instructions

1. 1

   Make the foam

   Blanch the cauliflower for 14 minutes, then drain and dry it carefully. Separately, toast the cashews in the oven at 150°C for 10 minutes; leave them to cool, then blend them with the cauliflower. Season with salt, oil and a grating of pink pepper.

2. 2

   Prepare the figs

   Boil the dried figs in a small pan for about 10 minutes, then drain them and leave them to air-dry. Discard the water. In the same pan, bring 100 g sugar and 20 g water to the boil to make caramel, add the figs and cook for 2 minutes. Drain them carefully and set them on a plate to cool.

3. 3

   Toast the hazelnuts

   Toast the hazelnuts in the oven at 150°C for 8 minutes. Leave them to cool, then chop them coarsely.

4. 4

   Cook the risotto

   Bring the vegetable stock to the boil in a pan. In a separate saucepan, begin to toast the rice with the saffron. When the rice feels warm to the touch, pour in half a glass of white wine and let it evaporate. Add a ladleful of stock to cover the rice; cook until almost all the liquid has evaporated, then add another ladleful. Repeat throughout the cooking, for 33–35 minutes.

5. 5

   Finish and serve

   When the rice is cooked, take it off the heat and stir in a knob of butter, a sprinkling of Parmesan, chestnut honey, lemon juice and chopped mint. Fold in the roasted squash cubes. Spread the risotto over a flat plate, warm the caramelised figs in a frying pan and place them on top. Garnish with mint leaves and hazelnuts, and finish with the cauliflower foam opposite the fig.

What is wholegrain saffron risotto?

Risotto is an Italian rice dish cooked gradually with stock until the grains are tender and the mixture is creamy. This version uses wholegrain Carnaroli rice and saffron, then brings in squash, mint, caramelised figs, hazelnuts and a cauliflower-cashew foam.

The sweet and savoury toppings make this a more elaborate, plated take on risotto. The method relies on adding stock in stages and finishing the rice off the heat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 0g protein, 0g carbs, 20g fat.

The rice supplies most of the carbohydrate, while the cashews, hazelnuts, oil and butter contribute much of the fat; the nuts also provide some protein. Serve a moderate portion with extra vegetables or a simple green salad to balance the rich toppings.

The ingredients to keep in mind

Wholegrain rice: it takes 33–35 minutes to cook in this recipe, so keep adding stock gradually and check the grain for tenderness as it nears the end.

Cauliflower and cashews: these are blended together for the foam, with oil, salt and pink pepper for seasoning. The ingredient list gives these quantities twice, once for the foam preparation and once under its separate heading.

Squash and mint: the method calls for roasted squash cubes and chopped mint, though the ingredient list does not specify a squash quantity.

Build the cauliflower foam

Blanch the cauliflower for the full 14 minutes, then drain and dry it carefully before blending. Toast the cashews separately at 150°C for 10 minutes and let them cool first.

Blend the mixture until smooth, then adjust its seasoning with salt, oil and pink pepper. The method calls this a foam but does not specify a special foaming tool or technique.

Cook the rice gradually

Toast the rice with the saffron, then add the white wine and allow it to evaporate before adding stock. Each ladleful should be mostly absorbed before the next goes in.

Keep the stock hot while the rice cooks so the simmer can continue steadily. The stated cooking time is 33–35 minutes; use the rice's tenderness as the final cue.

Balance the sweet toppings

Boil the dried figs for about 10 minutes, dry them, then cook them in the caramel for 2 minutes. Handle them gently when draining and cooling, as the recipe directs.

The caramel uses 100 g sugar and 20 g water. Toast the hazelnuts at 150°C for 8 minutes, cool them and chop them coarsely for a crisp finish.

Finish and plate

Stir the butter, Parmesan, chestnut honey, lemon juice and chopped mint into the cooked rice off the heat, then fold through the roasted squash. Their quantities are not specified in the source method, so season and add them to taste.

Spread the risotto across a flat plate, add a warmed fig, and arrange the foam opposite it. Finish with mint leaves and chopped hazelnuts for contrasting aroma and crunch.

Recipe notes & tips

• Have the stock ready and hot before you begin cooking the rice.
• Let the wine evaporate before adding the first ladle of stock.
• Dry the blanched cauliflower well before blending it with the cashews.
• Cool the toasted hazelnuts before chopping them for a neater, crunchier garnish.
• Warm the caramelised figs just before plating, as the method directs.

Variations

• More mint: add a little extra chopped mint at the end for a fresher finish.
• Peppery foam: adjust the pink pepper to taste when seasoning the cauliflower and cashews.
• Nut garnish: reserve some hazelnuts for sprinkling over each plate at the table.
• Extra squash: use more roasted squash cubes if you want the vegetable element to stand out.
• Fewer figs: serve one caramelised fig per plate as directed, or use less caramelised fruit for a less sweet finish.

Common mistakes to avoid

• Adding all the stock at once: add it a ladleful at a time and wait until it is nearly absorbed.
• Skipping the wine evaporation: let the wine evaporate before adding the stock.
• Wet cauliflower: drain and dry it carefully so the foam does not become watery.
• Overcooking the figs: keep their caramel cooking time to 2 minutes.
• Chopping warm hazelnuts: let them cool first for easier, cleaner chopping.

How to store

Store leftover risotto and foam separately in covered containers in the fridge and use within 2 days. Reheat the risotto gently in a pan with a splash of water or stock, stirring until hot; warm the foam separately and add fresh garnishes when serving.

Frequently asked questions