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Top > Earthy Delights Recipes > Earthy Delights Gourmet Recipes > Rice & Grains > Cauliflower Risotto with Saffron |
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.
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Ingredients:
4 ounces unsalted butter
1¼ cups finely chopped onion
2¼ cups Arborio rice
1 teaspoon saffron threads
10 cups chicken stock
4 cups small cauliflower florets
¾ cup freshly grated Parmesan cheese
Preparation:
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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