Cauliflower & truffle risotto with egg yolk

Ben Tish

Ben Tish

27th March 2014
Ben Tish

Cauliflower & truffle risotto with egg yolk

Cauliflower and truffle? An unlikely partnership, you may think, but they are a match made in heaven. The luxurious kick of the truffle works perfectly with the earthy sweetness of cooked cauliflower.

This is a poor man’s risotto given a glamorous edge! You’ll need to use good stock here – either chicken or vegetable – and do try to track down some fresh, black truffle. If you can’t find truffle, don’t worry, truffle oil will do. Egg yolk, stirred into the rice just before serving adds a deep, rich finish and pulls together the whole dish.


  • Serves 4 as a main or 6 – 8 as a starter or tapas
  • 320g Arborio or Carnaroli risotto rice
  • 1 litre (approx.) chicken or vegetable stock (see Basics)
  • ½ head cauliflower, broken down into florets
  • 3 banana shallots, finely chopped
  • 1 large glass of white wine
  • 100g unsalted butter, diced
  • 20g Parmesan, grated
  • Olive oil for cooking
  • 3 tablespoons truffle oil
  • 4 – 6 free-range egg yolks,
  • 1 small black truffle (optional)
  • Sea salt and black pepper


Slice the cauliflower florets finely, trying to retain their natural shape. Heat a saute pan over a medium heat and add a lug of olive oil. When the pan is hot, add the cauliflower and season. Lower the heat and cook the florets until lightly coloured and just tender. Set aside.
Place the stock in a saucepan and bring to a simmer. Heat a saucepan over a medium heat, add a lug of olive oil and the shallots. Cook until soft but without colour.
Next add the rice and stir well, coating it in the oil and shallots. After a minute, pour in the wine, bring to the boil and reduce the wine. Stir the rice continuously so it doesn’t catch. When the rice has absorbed most of the wine, start ladling in the hot stock gradually, waiting for it to be absorbed by the rice before adding more.
It will take about 15 – 17 minutes for the rice to be cooked al dente and the stock to be absorbed. The rice should be thick and creamy enough for a spoon to leave a faint trail in it.
Turn the heat down to very low and add the Parmesan, cauliflower slices and the butter. Stir well and continue to cook for another minute. The rice should be rich and creamy. Add the truffle oil and season well.
Turn off the heat and allow the risotto to sit for a minute before spooning into serving bowls. Top each bowl with an egg yolk and season. Slice over the truffle, if using. Encourage your guests to stir in the yolk before eating.
Try a full-bodied, white blend from Priorat, Spain.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.