Cauliflower Risotto with Saffron

4 servings
  • 4 ounces unsalted butter
  • 1 1/4 cups finely chopped onion
  • 2 1/4 cups Arborio rice
  • 1 teaspoon saffron threads
  • 9 to12 cups of light, boiling chicken broth
  • 4 cups small cauliflower florets, each the width of a thumbnail
  • 3/4 cup freshly grated Parmigiano-Reggiano
  • 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.

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    Recipe courtesy of Food Network Kitchen