Cauliflower Risotto with Saffron

1. 1

   Melt 2 ounces butter over medium heat in a large, heavy stockpot.

2. 2

   Add the chopped onion, and saute until the onion is soft and golden, stirring occasionally--about 7 minutes.

3. 3

   Add the Arborio rice.

4. 4

   Stir well to coat the rice with the butter.

5. 5

   Sprinkle with the saffron threads.

6. 6

   Cook for one minute, stirring.

7. 7

   Turn heat to medium-high.

8. 8

   Add 2 cups of the chicken broth (or enough to just cover the rice).

9. 9

   Stir continually.

10. 10

    When most of the broth has been absorbed, add the cauliflower and stir well.

11. 11

    When all boiling broth has been absorbed, add approximately 1/2 cup more boiling broth, stirring until absorbed.

12. 12

    Repeat this procedure until the rice is al dente.

13. 13

    You will need between 9 to 12 cups of stock all together.

14. 14

    Stir the remaining butter into the rice, along with the freshly grated Parmigiano-Reggiano.

15. 15

    Adjust texture with additional broth.

16. 16

    Taste for seasoning, and serve hot from a large platter onto warmed plates.

* Per serving · 4 servings · Values may vary.

No additional tips available.