April 27th, 2017 05:46:00 pm
We don’t eat completely paleo or gluten-free in our home, but we do try to modify and eat less of the things like pasta, rice and bread. You have probably noticed that in my cooking, I offer ways in which to substitute those items with healthier choices. Today’s Cauliflower Rice Risotto is no exception. Using that chameleon vegetable—Cauliflower—you can create all sorts of filling and satisfying dishes. I’ve done the Cauliflower Steak, the Cauliflower Pizza Crust, the Cauliflower “Mashed Potatoes”… and last night I made this paleo-friendly Cauliflower Rice Risotto. It is delicious and creamy.
Start by gathering these items:
Start by warming the broth. Set it on low heat. I am using the 6” Universal Pot. The broth needs to be warm before you start the Risotto. Everything should be pre-chopped and ready to go as this takes place rather quickly once you start.
Put your florets into the food processor and pulse it until it is the consistency of rice. Don’t over process.
Now choose your Risotto pan. I am using the 13” Sauce Pan. You want plenty of room because you will need to keep moving this around the surface during the entire cooking time. The pan should be big enough to allow you to spread it out thinly as you shift it around, because you will need to be absorbing moisture, adding moisture, and absorbing it again and again until the texture is creamy. The 13” Frying Pan and the 13” Rondeau will also work perfectly for this process. But if you have an 11” of either that should be fine too.
Get your pan pre-heated, to medium-high. Add the ghee. Once it’s sizzling hot, add the chopped onions and a pinch of salt and sauté them until translucent. The pinch of salt with each added ingredient pulls the moisture out and distributes flavor.
Now add the chopped mushrooms and sauté again with a pinch of salt. Once the moisture is absorbed add your riced cauliflower and a pinch of salt. Move this around the pan, shifting constantly as it pulls out the fiber and moisture. When it is consistent and on the dry side, add several ladles of warm broth and move it around the pan some more. If this is not bubbling hot, increase your heat a bit. When this is almost dry (Au Sec), add more warm broth and keep moving it around the pan surface. Do this a third time—from Au Sec to bubbling/boiling, to Au Sec. The key is that you are not adding all of the liquid at once. You are bringing it in, in sections and reducing it each time. This will produce much better results.
The consistency should be creamy but not gooey. Serve this and top it with the chopped olives sprinkled on top. The olives cut through the creamy texture with their bold flavor. The olives are optional of course.
I served this with Rack of Lamb, which is a super easy task in our cookware. We get the frenched New Zealand kind that is packaged and ready to bake/roast. I season it with herbs and pop it into the oven. See the blog on how to do it here: Rack of Lamb. The lamb is done in 15 minutes, sits for 5. Carve and serve. It complements the risotto really well (or vice versa!). And just look at how easy it is to clean up the pan!
Enjoy your Cauliflower Rice Risotto with mushrooms and think about how you will give the recipe your own style next time around. Maybe by adding garlic? Curry? Fresh herbs? Or by substituting broccoli for cauliflower!
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