Time for A Great Recipe: Risotto

[Guest guest]

Bemoaning the loss of rice? Don't!

Here is one of the loveliest recipes we did in the cooking class in

Toronto. It tastes just like rice. I am taking it to our Potluck.

It has some prep steps that are made easier in a food processor and it

is EXPENSIVE but oh so yummy. " Civilians " beg for the recipe. It was

created by Fannie DeCaria who has an autistic son and is a graduate

chef.

Cauliflower Mushroom Risotto

1/2 head cauliflower

5 dried porcini mushrooms

2 tablespoons chicken stock (home made)

2 tablespoons dry white wine

2 tablespoons olive oil

1 or 2 small onions, finely chopped

2 cups of mushrooms, sliced

1 garlic clove, crushed

3 tablespoons finely chopped parsley

2 tablespoons Grated fresh Italian Parmesan (Reggiano) cheese or amount

to your to taste

salt and pepper

 

 

Soak the Porcini in 1 cup boiling water for 20 minutes. Drain, keeping

the liquid. Pass the liquid through a fine sieve. Chop the Porcini

mushrooms.

 

Put the cauliflower through your food processor using the shredding

blade. This gives the cauliflower a texture that is remarkably similar

to rice.

Blanch for 3 minutes (boil and rinse with cold water)  Please, don't

overcook it!

 

Heat the olive oil in a large pan, cook onion and garlic until softened

but not brown. Toss in the fresh mushrooms. Season and cook, stirring

for 1-2-minutes. Add the Porcini and their liquid, and the wine and

chicken stock. Increase the heat  and cook until the liquid has been

reduced.

 

Add the cooked cauliflower and reduce the heat to low, stirring

continuously until the stock has been absorbed. Remove from the heat

and stir in the Parmesan and top with parsley.

Carol F.

Toronto, celiac, SCD 6 years