Guest guest Posted June 8, 2007 Report Share Posted June 8, 2007 Italian Cauliflower Risotto Ingredients: 1 stick (4 oz) butter 1 1/4 cups onion, finely chopped 2 1/4 cups Arborio rice 1/2 cup Sauvignon Blanc wine 9 cups simmering broth (up to 12) 4 cups small cauliflower florets 3/4 cup freshly grated parmigiano-reggiano Melt 2 ounces butter over medium heat in a large, heavy stockpot. Add the chopped onion, and sauté until the onion is soft and golden, stirring occasionally - about 7 minutes. Add the Arborio rice and wine. Stir well to coat the rice with the butter. Cook for one minute, stirring. Turn heat to medium-high. Add 2 cups of the broth (or enough to just cover the rice). Stir continually. When most of the broth has been absorbed, add the cauliflower and stir well. When all boiling broth has been absorbed, add approximately 1 cup more boiling broth, stirring until absorbed. Repeat this procedure until the rice is al dente. You will need between 9 to 12 cups of stock all together. Stir the remaining butter into the rice, along with the freshly grated Parmigiano-Reggiano. Adjust texture with additional broth. Taste for seasoning, and serve hot from a large platter onto warmed plates. Serves 4 ______________________________\ ____ Luggage? GPS? Comic books? Check out fitting gifts for grads at Search http://search./search?fr=oni_on_mail & p=graduation+gifts & cs=bz Quote Link to comment Share on other sites More sharing options...
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