Creamy rice with roasted cauliflower, golden raisins, and light Manchego saffron cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Toss the cauliflower with 1 tablespoon of olive oil, half of the thyme, 1/4 teaspoon salt, and a pinch of black pepper. Spread on a tray and roast for 20 to 25 minutes at 220 °C / 425 °F, stirring halfway through, until browned around the edges.

2. 2

   Meanwhile, heat the vegetable stock in a saucepan and keep it at a very low simmer. In another small saucepan, combine the cream, saffron, and grated Manchego. Warm over low heat for 3 to 4 minutes, without boiling, stirring until you have a smooth light cream. Keep warm.

3. 3

   In a wide pot, heat the remaining olive oil with the butter over medium heat. Sauté the shallot with a pinch of salt for 4 minutes until tender. Add the garlic and cook 30 seconds more.

4. 4

   Add the short-grain rice and toast it for 1 to 2 minutes, stirring so it is well coated. Pour in the dry white wine and let it reduce almost completely, about 1 minute.

5. 5

   Add one third of the hot stock and cook over medium heat, stirring often. Continue adding more stock gradually as the rice absorbs it, for a total of 16 to 18 minutes.

6. 6

   Halfway through the rice cooking, add the golden raisins so they plump up in the stock. When 3 minutes remain, fold in three quarters of the roasted cauliflower, the remaining thyme, the lemon zest, the remaining salt, and black pepper to taste.

7. 7

   When the rice is creamy and perfectly cooked, remove from the heat. Add half of the light Manchego saffron cream and stir gently to bring everything together. Adjust salt if needed.

8. 8

   Serve the rice immediately and finish each plate with the remaining cream spooned over the top and the rest of the roasted cauliflower as garnish.