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Cauliflower Risotto with Saffron

Cauliflower Risotto with Saffron
Risotto, the comfort food that can be elevated to gourmet standard with the addition of special ingredients! The naturally creamy texture of a risotto is the result of slow, patient cooking - adding the liquid incrementally and allowing the rice to absorb it slowly. The result is a wonderful texture and the kind of flavor that develops only with time. This risotto is flavored and colored with saffron, the mysterious, pungent and beautiful spice that is so highly prized by chefs.

Ingredients:

4 ounces unsalted butter
1¼ cups finely chopped onion
2¼ cups risotto rice, such as Arborio, Carnaroli or Vialone Nano
1 teaspoon saffron threads
10 cups chicken stock
4 cups small cauliflower florets
¾ cup freshly grated Parmesan cheese



Directions:

 

Melt 2 of the 4 ounces of butter over medium heat in a large stockpot. Add the onion and sauté until it is soft and golden, stirring occasionally.

Add the rice and stir well to coat it with the butter. Sprinkle with the saffron and continue to cook for about one minute, stirring.

Turn the heat to medium-high. Add 2 cups of the chicken broth, stirring continually.

When most of the broth has been absorbed, add the cauliflower. Continue to stir. When all of the broth has been absorbed add about ½ cup more of the chicken stock, stirring until absorbed.


Repeat this procedure until the rice is al dente. You will need at least 10 cups of stock to complete this process, and you may need as much as 12 cups, depending on the rice you use.

Stir the remaining butter into the rice, along with the Parmesan cheese. Adjust the texture with additional broth if needed.

 

Taste for seasoning and serve hot from a large platter.

 

 



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