Janís Cauliflower Risotto
  • 3 quarts homemade chicken broth
  • 1/2 cup sweet butter (one stick)
  • 1 finely chopped yellow onion
  • 1 pound Arborio rice
  • 1/2 teaspoon saffron threads
  • 4 cups small cauliflower florets
  • 3/4 cup freshly grated parmigiano-reggiano
  • Salt and freshly cracked black pepper to taste

    In a large stock pot, bring the chicken broth to a boil and reduce the heat to a simmer.

    In a Dutch oven, melt half of the butter. Add the finely chopped onion and cook over low heat until soft, about 8 minutes. Add the rice, stirring well to coat in butter. Sprinkle the saffron threads over the rice, stirring well for 1 minute to break it down and distribute it. Increase heat under the rice and add 2 cups of warm chicken broth, stirring constantly until fully absorbed. Add the cauliflower florets, stirring to combine. Continue adding broth in 2 cup portions, stirring until absorbed, until youíve added all of the chicken broth and the rice is al dente. Finish by stirring in the remaining 4 tablespoons of butter and the freshly grated parmigiano-reggiano.

  • Recipe Seeds: Cauliflower, Onion Sets, Onions