Title: Cauliflower risotto with saffron
 Categories: Cooking liv, Import
      Yield: 1 Servings
 
      4 oz Unsalted butter
  1 1/4 c  Finely chopped onion
  2 1/4 c  Arborio rice
      1 ts Saffron threads
      9 c  Light, boiling chicken broth
           -(up to 12)
      4 c  Small cauliflower florets,
           -each the width of a
           -thumbnail
    3/4 c  Freshly grated
           -parmigiano-reggiano
 
  Melt 2 ounces butter over medium heat in a large, heavy stockpot. Add
  the chopped 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 butter. 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 cover 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 approximately 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
  Parmigiano-Reggiano. Adjust texture with additional broth. Taste for
  seasoning, and serve hot from a large platter onto warmed plates.
  
  Yield: 4 servings
  
  Recipe