Cauliflower Risotto With Saffron
Cauliflower Risotto Saffron
Last updated 6/12/2012 1:12:39 AM. Recipe ID 40703. Report a problem with this recipe.
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
3/4 c Freshly grated
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
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