Cauliflower risotto
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Cauliflower risotto

By 14 November 2016

Ingredients

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Allergens

Allergens

Recipe for 3 persons:

Place the dried porcini mushrooms in a bowl with luke warm water and let it sit for 15 minutes. Fish them out of the stock and chop them.

Prepare the chicken stock (you can also use vegetable stock).
In a large pan, heat the olive oil and add the onion and garlic with some sea salt. Slowly fry without colouring them for at least 10 minutes, then turn the heat up and add the cauliflower rice. Give it a stir. Stir in the white wine – it’ll smell fantastic! Keep stirring until the liquid has cooked into the rice. Now add the chopped porcini, a good pinch of salt and just enough hot stock that everything is under water, you may not use all of the stock you prepared.
Meanwhile, get a dry sauté pan hot, melt a knob of butter and sauté the wild mushrooms (we used chanterelles and trompet de la mort) until soft. If your pan isn’t big enough, do this in batches. Put them into a bowl with a pinch of salt, pepper and the parsley. Using your hands, get stuck in and toss everything together – this is going to be incredible!
Take the risotto off the heat after it has absorbed all of the stock. When there’s still too much liquid discard some of the stock with a sieve. Then stir in 2 hands of grated parmesan cheese. You want it to be creamy and oozy in texture. Put a lid on and leave the risotto to relax for about 3 minutes.
Take your risotto and add a little more seasoning or Parmesan cheese if you like. Serve the risotto with the mushrooms, a sprinkling of freshly grated Parmesan cheese and a drizzle of extra virgin olive oil.

You can also eat this as a side dish with good quality veal!