Whiz the bread in a food processor with the anchovies, the oil from the tin and the chillies. Heat a frying pan with a splash of oil and fry the flavoured breadcrumbs, stirring and tossing constantly until golden brown.

Trim the coarse leaves off the cauliflower and cut out the stalk. Chop the nice inner part of the stalk finely. Start making your Risotto Bianco, adding the chopped cauliflower stalk to the pan with the onion and celery at Stage 1. Add the cauliflower florets to your pan of hot stock.

Continue to follow the basic risotto recipe, adding the stock bit by bit until the rice is half cooked. By now the cauliflower florets should be quite soft, so you can start to add them to the risotto with the stock, crushing them into the rice as you go. Continue until the rice is cooked and all the cauliflower has been added.

At Stage 4, when you add the butter and Parmesan, stir in the parsley, taste and season.

Sprinkle with the anchovy pangrattato, grate some more Parmesan over the top and serve.

So, so good!

For the Risotto Bianco:

Stage 1: Heat the stock. Put the olive oil and butter into a separate pan, add the onion, garlic, and celery, and cook very slowly for about 15 minutes without coloring. This is called a soffrito. When the vegetables have softened, add the rice and turn up the heat.

Stage 2: The rice will now begin to slightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring—it will smell fantastic. Any harsh alcohol flavors will evaporate and leave the rice with a tasty essence.

Stage 3: Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn the heat down to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice to check if it’s cooked. If not, carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.

Stage 4: Remove from the heat and add the butter and Parmesan. Stir well. Place a lid on the pan and allow to sit for 2 minutes. This is the most important part of making the perfect risotto, as this is when it becomes amazingly creamy and oozy like it should be. Eat it as soon as possible, while it retains its beautiful texture.