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| Cauliflower Risotto | 443-801-7535. Or contact us via... | ||||
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| Cauliflower Risotto | 443-801-7535. Or contact us via... | ||||
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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 broth total. 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. Share your thoughts. Rate this recipe here. Comments:  steve@pulpkitchen.com
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