Cauliflower Risotto with Saffron

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.