Entrée: Italy – Risotto al Cavolfiore e Parmigiano (Cauliflower and Parmesan Risotto)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 1 min

Total 35 min

Ingredients

1 3 / 4 cups (320 g) Arborio or Carnaroli rice
1 small head cauliflower, cut into small florets
1 small onion, finely chopped
1 clove garlic, minced
1 / 2 cup (100 ml) dry white wine (optional)
4 to 6 cups (1.2 to 1.5 L) hot vegetable or chicken stock
3 1 / 2 tbsp (50 g) butter
1 cup (100 g) finely grated Parmigiano-Reggiano
2 tbsp (30 ml) olive oil
Salt to taste
Black pepper to taste
Chopped parsley to finish

Instructions

1. Roast or sauté cauliflower florets in 1 tbsp olive oil until golden and tender (8–10 minutes); set aside.
2. In a heavy pan, heat remaining olive oil, sauté onion until translucent, add garlic and rice, stirring to toast the rice 1–2 minutes until edges translucent.
3. Deglaze with white wine if using, let it absorb. Begin adding hot stock ladle by ladle, stirring frequently and allowing each addition to be absorbed before adding more.
4. After about 15 minutes, when rice is nearly al dente, stir in the roasted cauliflower and continue cooking with more stock until rice is creamy and cooked through (total 18–20 minutes).
5. Remove from heat, stir in butter and most of the Parmesan; season with salt and freshly ground pepper.
6. Let rest 1 minute, plate and finish with remaining Parmesan and chopped parsley.