Cauliflower Risotto With Saffron

* Exported from MasterCook *

Cauliflower Risotto With Saffron

Recipe By : Cooking Live Show #CL8899
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces unsalted butter
1 1/4 cups finely chopped onion
2 1/4 cups arborio rice
1 teaspoon saffron threads
9 to12 cups of light -- boiling chicken
-- broth
4 cups small cauliflower florets -- each the width of
-- a thumbnail
3/4 cup freshly grated parmigiano-reggiano

Melt 2 ounces butter over medium heat in a large, heavy stockpot. Add the chopp
ed onion, and saute until the onion is soft and golden, stirring occasionally--
about 7 minutes. Add the Arborio rice. Stir well to coat the rice with the butt
er. Sprinkle with
the saffron threads. Cook for one minute, stirring.

Turn heat to medium-high. Add 2 cups of the chicken broth (or enough to just co
ver the rice). Stir continually. When most of the broth has been absorbed, add
the cauliflower and stir well. When all boiling broth has been absorbed, add ap
proximately 1/2 c
up more boiling broth, stirring until absorbed. Repeat this procedure until the
rice is al dente. You will need between 9 to 12 cups of stock all together.

Stir the remaining butter into the rice, along with the freshly grated Parmigia
no-Reggiano. Adjust texture with additional broth. Taste for seasoning, and ser
ve hot from a large platter onto warmed plates.

Yield: 4 servings




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