Nepali Dal Risotto with Timur Butter (Nepali x Italian)

Method

1. Cut the cauliflower into flat, bite-sized pieces. Heat the olive oil in a 24 cm pan over medium-high heat heat, lay the pieces cut side down, sprinkle with a little salt and cook for 7 min, until deep brown and just tender, then set aside. Don't move them too often or they won't colour.

   Add in this stepExtra virgin olive oil 1½ tbspCauliflower 160 gSalt ¼ tsp

   medium-high heat

2. Keep the stock hot in a small pan on low heat. Melt the butter in a 22 cm pot, add the finely chopped onion and cook on medium heat for 4 min until soft and translucent, then add the chopped garlic and ginger, the cumin and turmeric and cook 30 seconds more until fragrant.

   Add in this stepButter (for the base) 25 gOnion 80 gGarlic cloves 2Fresh ginger 8 gCumin seeds ½ tspGround turmeric ½ tsp

   medium heat

3. Add the unwashed rice and the rinsed lentils and stir for 2 min until the edges of the rice turn translucent.

   Add in this stepRisotto rice (arborio) or short-grain rice 140 gRed lentils 60 g

4. Add the hot stock one ladle at a time, waiting until each is almost absorbed before adding the next, stirring on medium heat heat for 18 min. Add the remaining salt now too. It is done when the lentils have melted into a creamy sauce and the rice is tender with a slight bite in the centre; it should spread in a slow wave when you tilt the pot.

   Add in this stepHot vegetable stock 850 mlSalt 0.6 tsp

   medium heat

5. For the timur butter, toast the timur in a dry pan for 30 seconds and crush it coarsely in a mortar. Melt the butter in a small pan on low heat heat for 1 min 30 sec until foaming and nutty-smelling, add the timur and turn off the heat.

   Add in this stepButter (for the timur butter) 20 gTimur or Sichuan peppercorns 2 pinch

   low heat

6. Take the risotto off the heat, add the Parmigiano and lemon juice and beat vigorously until glossy, then let it sit for a minute. Spread it on plates, top with the cauliflower, spoon over the timur butter and scatter with coriander. Serve straight away.

   Add in this stepParmigiano Reggiano, grated 30 gLemon ¼Fresh coriander 6 g