Cauliflower Risotto with Saffron - xp

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Cauliflower Risotto with Saffron

4 oz unsalted butter

1 1/4 c finely chopped onion

2 1/4 c arborio rice

1 ts saffron threads

9 c light, boiling broth - (up to; 12)

4 c small cauliflower florets, -each the; width of a thumbnail

3/4 c freshly grated parmigiano-reggiano

 

 

 

 

Melt 2 ounces butter over medium heat in a large, heavy stockpot. Add the

chopped onion, and saute until the onion is soft and golden, stirring

occasionally--about 7 minutes. Add the Arborio rice. Stir well to coat the rice

with the butter. Sprinkle with the saffron threads. Cook for one minute,

stirring.

 

Turn heat to medium-high. Add 2 cups of the chicken 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 1/2 c up 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.

 

Yield: 4 servings

 

Recipe by: Cooking Live Show #CL8899 Posted to MC-Recipe Digest V1 #640 by

" Angele and Jon Freeman " on Jun 10, 1997

 

From Chupa's Cauliflower Cookbook

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