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Use recipe below without the cauliflower for your basic risotto. Otherwise, this is a a vegetable dish in which cauliflower plays the starring role.
1 head cauliflower
4 cups chicken or vegetable broth for the risotto
1 cup of broth to steam the cauliflower
2 tablespoons butter
2 tablespoons olive oil
1/2 cup chopped onion
4 strands saffron, optional
1 cup arborio rice
Steamed asparagus tips
For the cauliflower:
Tear off the green leaves and cut out
the core using a sharp knife in a shallow, circular cut.
Bring one cup of broth to a boil in a medium saucepan.
Place the whole head of cauliflower and cover
with a tight fitting lid. Reduce heat to a simmer
over medium and steam for 15 minutes.
Check the level of the broth occationally and
add more if necessary.
For the risotto:
In another saucepan, heat the olive oil and butter
over medium heat until melted. Add onion and
saute until tender, about 5 minutes. Add rice and
saffron, stirring constantly for two minutes to ensure
rice is coated with butter & oil.
Add 1/2 cup of broth and continue to stir until broth
is absorbed. Herein lies the secret to risotto: keep
adding the broth 1/2 cup at a time, continuing to stir
until it is absorbed before adding the next 1/2 cup.
This take time and arm-strength.
I cook mine for a little longer than most recipes call
for, but ultimately you want to add about 4 cups of
Spoon the risotto on a plate. For one, place the head
of cauliflower atop the rice. For two, slice the head in
half. Brush the head with butter, or just run a stick of
butter over top. Sprinkle with pepper. Serve with
asparagus tips if desired. Enjoy.
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