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Lightly smoked risotto with seasonal cauliflower

by Paolo Lavezzini
Il Palagio, Italy

I grew up in a humble family in Parma with my paternal grandmother who, when she cooked for my grandfather on Sundays, became the best cook in the world. I would wake up, the windows all fogged up and she would be rolling out the pasta by hand.

Lightly smoked risotto with seasonal cauliflower

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Butter - 100g
Dried aromatic herbs (rosemary, bay leaf, sage, thyme, juniper, myrtle, pine, cypress, oregano) - 50g


Stewed white onion - 20g
Cauliflower scraps - 100g
Milk - 200ml
Water - 300ml


Rice - 300g
White onion - 100g
Dry white wine - 50ml
Cauliflower cooking water - 500g
Cauliflower cream - 80g
Smoked butter - 50g
Grated parmigiano Reggiano - 50g
Extra virgin olive oil, to taste
Salt, as needed
Cauliflower - 1
Violet cauliflower - 1
Orange cauliflower - 1


Cauliflower - 20g
Violet cauliflower - 20g
Orange cauliflower - 20g
Apple cider vinegar, to taste


Cauliflower - 10g
Violet cauliflower - 10g
Orange cauliflower - 10g



Smoke the butter by putting it in a ceramic bownl, ignite the herbs and place them in a pot that can accommodate the bowl. Cover with a lid. The fire will go out and the smoke will flavour the butter. After about 10 minutes, put the butter in the refrigerator. Reduce the cauliflower in florets by taking only the inflorescence.

Put half of it sprinkled with a little apple cider vinegar to dehydrate in the microwave (if time permits, it is preferable to do this the before with the oven open). Once dry, reduce them to powder with the help of the mixer, keeping them separated by colour. Lease the other half of the florets raw to garnish the dish.


Peel all cauliflower scraps, cut into pieces and cook together with the onion and wet with milk and water. When cooked, drain the cauliflower, purée it with the mixer and keep the cooking water filtered, which will help us finalize the Risotto.

3 — RICE

Stew the onion in cubes, add the rice to toast it and wen it reaches the temperature add the dry white wine. Let it evaporate completely and continue cooking with the cauliflower cater.


When almost ready to serve, add the cream of cauliflower, stir in the cold smoked butter - a little at a time, so as not to overdo it with the smoke flavour - Parmigiano Reggiano and a drizzle of extra virgin olive oil. If needed, add a drop of vinegar for an acidity boost.


Serve the creamy Risotto, totally white, on an even plate, garnish with coloured powders and raw cauliflower pieces.

Krug Grande Cuvée 170ème Édition is the ingredient that completes the dish marvellously. Its minerality and fine citrus notes create a harmony of flavours with the Risotto.
Krug Grande Cuvée
Krug Grande Cuvée
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