Creamy Saffron Risotto

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel and finely chop the shallot. Peel and roughly chop 2 cloves of garlic. Cut out and discard the core of the cauliflower; cut into small florets. Quarter and deseed the lemon. In a large bowl, combine the capers, currants, the juice of 2 lemon wedges, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be.

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped shallot and garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the rice and saffron. Cook, stirring frequently, 1 to 2 minutes, or until the rice is lightly browned.

To the pot, add 3 ½ cups of water (carefully, as the liquid may splatter). Season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 18 to 20 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat and stir in the mascarpone cheese, butter, and the juice of the remaining lemon wedges. Taste, then season with salt and pepper if desired. 

While the risotto cooks, place the cauliflower florets on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 19 to 21 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. 

Add the roasted cauliflower to the bowl of seasoned capers and currants. Drizzle with olive oil and season with salt and pepper. Stir to combine. Serve the finished risotto topped with the finished cauliflower. Garnish with the pecorino cheese. Enjoy!