It's worth seeking out Carnaroli rice (from the Piedmont region of Italy) for this recipe: Carnaroli has a higher starch content than Arborio, so it makes a much creamier risotto. Chef Kiffin serves this with braised oxtails and a watercress salad.

　　

Ingredients

Makes 6 main-course servings

　　1 medium leek (white and pale green parts only), finely chopped

　　1 medium head cauliflower (2 pounds), cut into 1-inch-wide florets

　　3 1/2 cups chicken stock or canned low-sodium broth (28 ounces)

　　1 1/2 cups water

　　3 tablespoons unsalted butter

　　1 cup Carnaroli rice* (6 3/4 ounces)

　　1 1/2 ounces finely grated Parmigiano-Reggiano (3/4 cup)

　　

Step 1

Wash leek well in a bowl of cold water, then lift out and drain. Blanch leek and cauliflower in a 4- to 5-quart pot of boiling salted water , uncovered, 1 minute. Drain in a sieve and transfer to a bowl of cold water to stop cooking. Drain well.

　　

Step 2

Bring stock and water to a boil in a 2- to 3-quart saucepan and keep stock at a bare simmer, covered.

　　

Step 3

Heat 2 tablespoons butter in a 4-quart heavy pot over moderately high heat until foam subsides, then sauté cauliflower and leek, stirring, 2 minutes. Add rice and cook, stirring, 1 minute. Add 1 cup simmering stock and cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue simmering and adding stock, about 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is just tender and creamy looking, 20 to 25 minutes. (There may be leftover broth.)

　　

Step 4

Remove from heat and stir in cheese, remaining tablespoon butter, and salt and pepper to taste. Thin with a little remaining stock as desired and serve immediately.

　　

Step 5

*Available at Italian markets, some specialty foods shops, and www.esperya.com.