- 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)
- 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.
- Bring stock and water to a boil in a 2- to 3-quart saucepan and keep stock at a bare simmer, covered.
- 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.)
- 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.
- Available at Italian markets, some specialty foods shops.