Nutritional Info

Nutrition Facts

Serving Size 1 (430g)

Calories 961
Calories from Fat 189 (20%)
Amount Per Serving %DIV
Total Fat 21g 32%
Saturated Fat 8g 40%
Monounsaturated Fat 8.6g
Polyunsaturated Fat 4.5g
Trans Fat 0.0g
Cholesterol 48.5mg 16%
Sodium 13301mg 578%
Potassium 1331.2mg 28%
Total Carbohydrate 128.8g 43%
Dietary Fiber 6.2g 25%
Sugars 15.3g
Protein 56.2g 112%

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Recipe Description
In Parma, you might not eat an appetizer or a main course, but you would never want to miss an opportunity to have risotto or pasta. They are always incredibly good. This is my version of a risotto I had thae some years ago at an excellent trattoria. The first time I made this risotto, I happened to have a tube of white truffle paste on hand, and I stirred some in at the end of the cooking time. The flavor was sensational! Try it if you can find truffle paste.
Prep time
15 min
Cook time
50 min
Ready In
1 hr 5 min

Ingredients

Serves Tool

Serves To:USMetric
4 Cup(c)  chicken broth
4 Cup(c)  cauliflower, chopped into 1/2 inch florets
1 Clove(clv)  garlic, finely chopped
5 1/2 Cup(c)  milk
1 Pinch(pn)  salt
4 Tablespoon(T)  unsalted butter
1/4 Cup(c)  onion, finely chopped
2 Cup(c)  medium grain rice, such as arborio, carnaroli or orvialone nano
1 Pinch(pn)  black pepper, freshly ground, to taste
3/4 Cup(c)  parmigiano-reggiano, freshly grated

Preparation

Prepare the broth, if necessary. Bring the broth to a simmer over medium heat, then lower the heat so that it just keeps the broth hot. In a medium saucepan, combine the cauliflower, garlic, milk and a pinch of salt. Bring to a simmer. Cook until most of the liquid is evaporated and the cauliflower is soft, about 10 minutes. Keep the heat very low and stir the mixture occasionally so that it does not scorch. In a wide heavy saucepan, heat the oil with 2 tablespoons of the butter over medium heat. When the butter is melted, add the onion and cook, stirring occasionally, until the onion is very tender and golden, about 10 minutes. Add the rice and cook, stirring with a wooden spoon until hot, about 2 minutes. Pour in about 1/2 cup of the broth. Cook and stir until most of the liquid is absorbed. Continue adding the broth 1/2 cup at a time, stirring constantly, until it is absorbed. Adjust the heat so that the liquid simmers rapidly but the rice does not stick to the pan. About halfway through the cooking, season with salt and pepper. When the rice is almost done, stir in the cauliflower mixture. Use only as much of the broth as needed until the rice becomes tender yet firm to the bite and the risotto is creamy. When you think it may be done, taste a few grains. If not ready, test again in a minute or so. If the broth runs out before the rice is tender, use hot water. Cooking time will be 18 to 20 minutes. Remove the saucepan from the heat and taste for seasoning. Stir in the remaining 2 tablespoons of butter and the cheese. Serve immediately.

Additional notes

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