Stir fry the onion, cauliflower and rice for five minutes in olive oil. Add a cup of hot water. Bring to the boil and simmer. Have hot water ready, and every time the water is absorbed by the rice, add half a cup. Continue this procedure for 25 minutes. In the mean time, stir fry the bread, the chilies and the garlic for a few minutes, add the anchovies. Add the butter and the cheese to the rice and stir well. Add the parsley. Sprinkle with the bread-anchovies mixture.

For other delicious risotto recipes, see asparagus risotto, risotto alla siciliana, risotto with mackerel and chocolate risotto.

Stir fry the leek 3 minutes and toss it with the corn salad, the oil and the vinegar. Cook the potatoes 20 minutes and puree them roughly with a fork. Put the potato puree on a large dish and pour the melted butter on top. Arrange the salad and the eggs on the puree.