Cauliflower Risotto with Saffron
Who can resist a risotto? 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 Indian chefs.
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.