Recipe courtesy of Sara Moulton
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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.

IDEAS YOU'LL LOVE

Cauliflower Gratin

Recipe courtesy of Ina Garten

Spring Green Risotto

Recipe courtesy of Ina Garten

Cauliflower Crust Pizza

Recipe courtesy of Valerie Bertinelli

Cauliflower Alfredo Sauce

Recipe courtesy of Katie Lee

Healthy Cauliflower Rice

Recipe courtesy of Food Network Kitchen

Spicy Cauliflower Stir-Fry

Recipe courtesy of Ree Drummond

Roasted Cauliflower Burrito

Recipe courtesy of Guy Fieri

Lemony Shrimp and Risotto

Recipe courtesy of Giada De Laurentiis

Roasted Cauliflower Lasagna

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking