Risotto With Cauliflower & Truffles Tarifi

Malzemeler

• 1/2 Cup Finely Diced Onion, 4 Tablespoons Olive Oil (Divide In Half), 2 Tablespoons Butter, 2 Cup Arborio Rice, 1/2 Cup Dry White Wine, 3 Cups Cauliflower Florets Cut Into 1/2 Inch Pieces, 1 Quart Homemade Chicken Broth Kept Hot In Separate Pot, Salt & Pepper, 1 Tablespoon Unsalted Butter, Truffle Oil or Truffle Butter To Taste ~ Drizzle A Little On Each Serving Of Risotto (Optional), 1/2 Cup Shaved Parmesan Cheese

Hazırlanışı

1. Heat the 2 tablespoons olive oil and butter in a heavy saucepan over medium heat. Add the onions and cook until tender, then add the risotto and stir until well coated with the oil mixture. Add the wine and continue to cook until it is almost completely absorbed. Begin to add a scoop full of the hot broth, stirring frequently until it has been almost completely absorbed before adding more. Continue to cook the risotto in this manner adding the broth scoop by scoop as the rice cooks. While the risotto is cooking, heat the remaining 2 tablespoons olive oil in a frying pan and add the cauliflower. Cook over medium low heat adding a tablespoon or two of water stirring frequently until the cauliflower is tender and just beginning to color. Remove from the heat. After cooking the risotto for about 20 to 22 minutes, and it is just tender to the bite, stir in the cauliflower and butter. Season with salt and pepper to taste. Spoon the risotto into individual bowls, drizzling the top with the truffle oil or a spoonful of truffle butter if using. Top with the shaved cheese and serve immediately.

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