Recipe By : Cooking Live Show #CL8899
Serving Size : 4 Preparation Time :0:00
Categories : Cauliflower
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 oz Unsalted butter
1 1/4 c Onion -- finely chopped
2 1/4 c Arborio rice
1 ts Saffron threads
9 c Light chicken broth -- up to 12 c,
- boiling
4 c Cauliflower florets -- 1" ea
3/4 c Parmigiano-reggiano -- freshly grated
Melt 2 oz 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.
