In a medium pan, combine 1/2 of the butter with olive oil. Sauté cauliflower florets over medium heat until they are soft and golden brown, about 15 minutes.

In a large skillet, heat over medium-high heat. Sauté pancetta, then add finely chopped onion and parsley. Cook until the onion is soft and translucent, about 5 minutes.

Stir in the risotto rice and add a ladle of hot stock. Stir until the stock is absorbed by the rice. Continue adding stock, a ladle at a time, stirring constantly until the rice is al dente for about 10 minutes.

Use a food processor to pulse the roasted cauliflower until it’s coarsely chopped.

Add the pureed cauliflower to the rice mixture. Continue to cook, adding stock as needed to achieve the desired consistency.

Finish by stirring in the shredded Parmesan cheese and the remaining tablespoon of butter. Taste the risotto with cauliflower and adjust the seasoning with salt and freshly ground pepper. Turn off the heat and allow the risotto to rest for a few minutes.