This delicious risotto can be served as a main course; a first course or a side.
Origin: From the Kitchen of LindySez
1 quart Rachael Ray All-Natural Chicken Stock 4 tablespoons COLAVITA Extra Virgin Olive Oil, divided 1 cup finely minced onion 1/4 cup finely minced shallot 2 cups COLAVITA Superfine Arborio Rice 1/2 cup dry white wine 3 cups small cauliflower florets (about 1/2 inch) 1/2 cup Grana Padano cheese, grated, plus more for shaving over Freshly ground coarse pepper COLAVITA Truffolio, Truffle Extra Virgin Olive Oil, for drizzling
In a saucepan, combine the chicken stock with 1 cup water; heat until hot - keep warm.
Cook onion and shallot in 2 tablespoons olive oil in a heavy 3- to 4- quart pot over medium heat, stirring until softened and just starting to brown, about 8 minutes. Add rice and cook, stirring constantly, 2 to 3 minutes. Add wine and a large pinch of salt; simmer briskly, stirring constantly until absorbed, about 1 minute. Add about 2 cups of the hot stock, just enough to cover the rice; simmer briskly, stirring occasionally until broth has been absorbed. Continue simmering and adding hot broth; stirring occasionally and letting each addition be absorbed before adding the next, until the rice is just tender and creamy looking, 18 to 22 minutes.
While the risotto is cooking, heat the remaining 2 tablespoons olive oil in a small skillet until hot, add cauliflower and saute over medium-low heat until tender and just starting to color, about 10 minutes. Remove from heat and set aside.
Once the risotto is done, add the cooked cauliflower and grated cheese; stir well. Add additional stock if you prefer a looser risotto. Spoon into warm bowls, season generously with freshly ground pepper, drizzle with truffle oil and shavings of Grana Padano. Serves 4 as a main course, or 8 as a first course or side. Per Serving: 653 Calories (30.3% from fat); 21g Fat (4g Sat, 14g Mono, 2g Poly); 24g Protein; 85g Carbohydrate; 3g Dietary Fiber; 8mg Cholesterol; 747mg Sodium. Food Exchanges: 5 Grain (Starch); 2 Lean Meat; 1 1/2 Vegetable; 4 Fat. Variations: Risotto with Sauteed Cauliflower, Peas and Crispy Prosciutto: follow recipe omitting truffle oil. Add 1/2 cup fresh or thawed peas with the last addition of stock; thinly slice the prosciutto and fry in a small amount of oil. Finish the risotto with 2 tablespoons heavy cream, stir in the cauliflower and sprinkle crispy prosciutto over the top. Risotto with Caramelized Onions and Mushrooms: omit onions and cauliflower; when risotto is cooked, stir in 1/2 cup caramelized onions and 1 cup sauteed mushroom slices. ________________________________ Look for Colavita Superfine Arborio Rice in your supermarket, or to purchase online visit: ColavitaStore.com