Risotto with Roasted Cauliflower, Toasted Almonds and Pancetta

Ingredients:

• 1 head cauliflower,cut into small floret pieces, stems finely chopped
• 6 tablespoons Extra Virgin Olive Oil
• 1/3 cup sliced almonds
• 1 cup finely diced onion
• 2 cloves minced garlic
• ¼ cup small dice pancetta ( 2 slices)
• 2 cups arborio rice
• ¾ cup dry white wine
• 6 cups chicken stock
• 2-3 tablespoons unsalted butter
• 1 cup freshly grated gouda cheese
• ¼ cup parmisan cheese (Parmigiano Reggiano)
• 4-6 leaves of fresh Basil (chiffonade)
• ¼ cup green peas (optional)
• kosher salt and freshly ground pepper

Methods:

1. Preheat Oven 475 degrees. Place cauliflower florets spread evenly apart on baking sheets and toss with 3 tablespoons Extra virgin Olive Oil. Roast until tender, once cauliflower is nearly done 10-15 minutes, then toss in sliced almonds for another 3-5 minutes.
2. In a large pot, heat 1 tablespoon olive oil with pancetta until golden in colour. Add in remaining 2 tablespoons olive oil, onions, cauliflower stems and garlic and cook until translucent. Add in rice and saute until glossy for about 2 minutes. Deglaze with white wine. Then slowly start adding a little stock at a time, stirring constantly to creates a creamy texture. Add enough stock until it reaches the aldente stage or desired tenderness.
3. Once rice is aldente, add in butter, gouda and parmisan cheese. Season to taste with kosher salt and freshly ground black pepper.
4. Fold in fresh basil.
5. Plate the risotto with a small portion of the roasted cauliflower florets and toasted almonds on the top. Sprinkle with a little frech chopped parsley.