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Cauliflower Rice “Risotto” with Wild Mushrooms

Cauliflower "rice" replaces the Arborio rice of traditional risotto without losing any of the richness or smoothness of regular risotto. A nice healthy side or main attraction for those that love carbs but don't want to eat them every day!

Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 1 large head cauliflower stem removed, broken into florets
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons butter divided
  • 2 large shallots finely minced
  • 8 ounces fresh wild mushrooms thinly sliced
  • 1/ 3 cup dried porcini mushrooms soaked in ½ cup boiling water, strained and squeezed dry, chopped and soaking water reserved
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon fresh thyme leaves
  • 1/3 cup white wine not too dry (I used a Gewurtraminer (Riesling))
  • 2 cups chicken stock
  • ½ cup regular or fat free half and half
  • 1 tablespoon cornstarch whisked into the half and half until there are no lumps
  • 1/2 cup grated (not shredded) Parmesan cheese plus more for garnish
  • Sea salt and freshly ground black pepper
  • 1 ½ tablespoons truffle oil optional

Instructions

  1. Wash and thoroughly dry cauliflower, remove all greens and roughly chop the florets.

  2. In three batches, pulse the cauliflower pieces about 10-12 times until the “pearls” are of even size like rice grains and there are no large chunks remaining.

  3. Transfer each batch of chopped cauliflower to a clean, dry bowl and set aside until all three batches are processed. If you have any large pieces of cauliflower left in the food processor, set them aside after each batch is finished and process all of the larger pieces at the end into the “rice” grains.

  4.  You can make this ahead. Just put dry paper towel on top of the bowl and refrigerate for a day. Don’t cover with plastic wrap or a lid or the “rice” will get soggy. You should have about 8 cups of “rice”.

  5. When ready to make the "risotto", in a large saucepan over medium high heat, add the oil and 1 tablespoon of the butter. When the butter is just melted, add the shallots, porcini mushrooms and wild mushrooms and sauté until shallots become translucent, about 3 minutes. Raise the heat to high and stirring constantly, heat the mixture until the mushrooms start to brown.

  6. Add the garlic and thyme and sauté about 1 minute but do not let the garlic brown.
  7. While the mushrooms and garlic are cooking, microwave the chicken stock in a heatproof glass measuring cup until it is boiling.
  8. Deglaze the pan with wine and the reserved liquid from the porcini mushrooms and cook, stirring until liquid is almost evaporated, about 2 minutes.
  9. Add the cauliflower "rice" and sauté for about 2 minutes.
  10. Add the chicken stock and cook for 4 minutes until the cauliflower until it is just tender but not mushy. If it is too “al dente”, cook for a minute longer but keep tasting it so it does not overcook.
  11. Add the half and half and cornstarch mixture and remove the pan from the heat.

  12. Quickly stir in the remaining 2 tablespoons of butter and the Parmesan cheese. Taste and adjust seasoning with salt and pepper if desired. Add the truffle oil if you are using it.

  13. To serve, spoon risotto into individual serving bowls and garnish with Parmesan cheese. Serve immediately.