Cauliflower risotto with burnt butter, wattle seed and truffle
Serves: 6

Cauliflower puree- Place all ingredients into a pot and bring to a simmer over moderate heat.  Cover the pot with a piece of baking paper and cook until the cauliflower is soft.  Place in an upright blender and process until smooth.  Season to taste and set aside.

Wattle Seed Burnt Butter- Put the butter in a small pot and place over high heat.  Stir until the butter starts to foam and change colour.  When it has turned an auburn colour and develops a nutty aroma; remove it from the heat.  Carefully stir in the chopped hazelnuts, wattle seed and a pinch of salt.  Pour into a clean bowl and keep warm until required.

Risotto- In a pot; bring the vegetable stock to the boil. In a separate heavy based pan Melt the butter over moderate heat.  Add the onion and garlic and lightly sweat until translucent. Add the Arborio rice and stir, so the rice is coated and glistening then deglaze the pan with the white wine.  Next, slowly add the hot stock to the rice, stirring continually. Once the rice is cooked ‘al dente’ add the cauliflower puree, grated parmesan and the remaining table spoon of butter and stir through. Season to taste.

To serve- Divide the risotto onto six serving plates.  Dress with the hazelnut burnt butter and slices of fresh truffle.  Garnish with torn radicchio leaves and some extra grated parmesan.