We began this affair by cutting up the stalk from a head of cauliflower, a big onion, half a head of celery, and a couple of garlic cloves.
After about a minute the rice got all glassy and we added about a glass of vermouth.
The cauliflower florets we heated in a quart of vegetable broth.
In a big pot we heated a bit of olive oil and some butter.
Them we added the chopped veggies and slowly heated them for 15 minutes.
While that was going we whized up a few slices of old bread, a couple of dried red chilies, and a can of anchovies.
Those we fried up in a skillet till crunchy and put them on the table for later.
When the veggies were soft we added 500g of arborio rice and turned up the heat while stirring.
When the vermouth was absorbed we started adding a ladle of broth, a pinch of salt, and a few of the cauliflower florets. After that was absorbed we added more. We continued with this process till the broth was gone and the rice was done, working the starch out of it, by continuously stirring and smashing it. About 20 minutes or so.
And then, for the coup-de-grace we added a good chunk of butter, chopped parsley, and a few handful of parmesan, turned off the heat, put the lid on and waited for a few minutes. Enough time to calm down the kitchen.
We served the risotto with some extra cheese and the spicy breadcrumbs for the parents. Pure Goodness on a plate.