Cauliflower Risotto With Saffron

Recipe Ingredients

4 oz	113g	Unsalted butter
1 1/4 cups	78g / 2.8oz	Finely-chopped onion
2 1/4 cups	360g / 12oz	Arborio rice
1 teaspoon	5ml	Saffron threads
9 cups	2133ml	Light chicken broth - (to 12 cups) - boiling
4 cups	584g / 20oz	Cauliflower in small florets - each the width of
		A thumbnail
3/4 cup	148g / 5.2oz	Freshly-grated Parmigiano-Reggiano

Recipe Instructions

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 cup 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.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8899 broadcast 06-05-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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