Risotto a la Choux de Romanesco

I was paging through a copy of Jamie Oliver's Italian cookbook at my sister in law's and the shape of this funny type of cauliflower (romanesco) lodged itself in my brain because I bought it instantly. Jamie's recipe says it has an unusual taste, and to me it's a combo between brussel sprouts and cauliflower. I took hints from his recipe, adding the diced 'core' with the onions, then the florets in with the broth that the risotto gets frequently bathed with during the course of cooking. Instead of anchovy old for the breadcrumbs (hubby will NOT eat them under any circumstances) I used the firey italian spice mix consisting of red pepper flakes, parsley, and dried tomato heated in olive oil. Then I tossed in the breadcrumbs, and I must say it turned out quite well. I liked the spicy crunch it made mixed with the creamy earthy flavors of the romanesco cauliflower.