While preparing the dish and to keep it genuine, I took into account the prices of today. Wherever possible I have calculated the lowest prices I have found and that includes the ingredients available at a discount (not expired though!).
- 1/2 of cauliflower (1 cauliflower = EUR 1,16; 1/2 of cauliflower = EUR 0,58)
- 300g of Arborio Rice (1kg = EUR 2,5; 250g = EUR 0,75)
- 1 onion
- 2 pods of garlic
- 2 celery sticks (1 pieces = EUR 1,1; 2 sticks = cca EUR 0,28)
- 40 g of butter (250g pack = EUR 1,55; 40g = EUR 0,25)
- 50 g of parmazan cheese (200g pack = EUR 2,7; 50g = EUR 0,67)
- cca 0,75l of vegetable or meat stock (the stock had been prepared previously while cooking as per the sustainable way of cooking)
- salt and pepper
- 100ml of white table wine (1 bottle = EUR 3; 100ml = EUR 0,4)
Other ingredients (salt, bread, parsley, garlic, oil, pepper…) are usually at home and for these quantities have not been accounted for.
- 100g of bacon = EUR 0,8
- 2 – 3 pieces of hardcrust baguette
- chopped parsley
Total: EUR 3,73
- While cooking on stove, use always the lid – without it the energy consumption jumps up by 300 %.
- One hour of baking depends on the type of appliance and the energy provider. The average energy consumption (per hour at 200 ° C) is about 0.87-0.90 kWh. 1 kWH cost appx EUR 0,16. With a hot air oven, thanks to air circulation, baking will be effective at 180 ° C and therefore energy efficient. Energy consumption will drop to 0.79 kWh and the saving will be around 10%.
1. Fry chopped onion, celery sticks and garlic until they are golden.
2. Add cauliflower in very little florets and stirfry.
3. At this point add the raw rice and keep tossing until it becomes translucent at the corners.
4. Then pour wine and stir until it all gets a little dry.
5. Little by little add the stock. Keep mixing as the rissoto begins to become creamy. Keep adding stock and toss until the rice becomes soft.
6. In the meantime prepare the topping by frying bacon in little bit of oil and then add the baquette cut into small cubes. After reaching to nice golden colour of the bread, switch of the stove and mix in the chopped parsley.
7. Once the rissoto is soft and creamy take it off the stove and add the butter and the cheese. Mix well.
Serve the rissoto with the topping.
Photos: Martina Advaney, Photo of the bill: Shutterstock, graphic design: Martina Advaney