Instructions

Preheat the oven to 450°F.

Chef 1: Add the cauliflower to a baking sheet. Drizzle with olive oil and add salt and pepper. Roast for 20 - 25 minutes or until tender and caramelized in parts.

Chef 2: Add 1 tablespoon olive oil to a dutch oven set over medium heat. Add the shallots and thyme with a pinch of salt and sauté until soft, about 7 minutes. Sauté the rice with the shallots for just a couple of minutes before adding the wine. Stir until the wine is absorbed then start stirring in the chicken stock 1/2 cup at a time making sure the liquid is absorbed before each addition.

Cook until the rice is tender. The risotto would be quite loose when finished. Stir in the cheese and roasted cauliflower then taste and add more salt as needed. Remove the thyme sprig before serving.

Chef 1: Sear the chicken in a hot skillet, skin side down, for 5 minutes. Carefully flip over the chicken then bake in a 350°F oven for 15 minutes or until cooked through. Remove the chicken from the pan to rest then very carefully add the parsley to the hot skillet and fry in the chicken grease until crisp, about 30 seconds.

Chef 2: Serve the risotto and chicken with the toasted pine nuts and crispy parsley.

Chef 1: Pour the wine.