Prepare the vegetable broth in advance and keep it warm over low heat. Ensure it is heated just to a simmer before using.
Clean and prepare the cauliflower: separate into florets, wash thoroughly, and boil in salted water for about 10 minutes until tender. Drain and quickly sauté in a skillet with a drizzle of olive oil, pepper, and extra salt if needed.
Transfer the florets to a blender and purée until smooth, adding a splash of the cauliflower cooking water (or hot broth) to achieve a velvety cream. Set aside.
In a large pot, heat a drizzle of olive oil, add the chopped red onion, and sweat for a few minutes until translucent. Add the rice and toast for 1–2 minutes until glossy.
Begin cooking the risotto using the traditional method: add a ladle of hot broth and stir continuously. Do not add more broth until the previous ladle has been completely absorbed. Continue following the rice’s package cooking time.
About 3 minutes before the rice is done, stir in the cauliflower purée. Once cooked al dente, remove the pot from the heat and vigorously stir in the butter and grated Pecorino to cream the risotto (mantecatura). Let it rest for 2 minutes.
Meanwhile, sauté the pancetta in a dry skillet over medium-high heat until nicely browned and crispy.
Ladle the risotto onto plates, garnish with the crispy pancetta, finish with a twist of freshly cracked black pepper, and serve hot.
