Recipe - Cauliflower Risotto With Saffron

4 ounce Unsalted butter
1 One fourth cup Finely chopped onion
2 One fourth cup Arborio rice
1 teaspoon Saffron threads
9 cup Light, boiling chicken broth
(up to 12)
4 cup Small cauliflower florets,
each the width of a
thumbnail
Three fourths cup Freshly grated
parmigianoreggiano

Melt 2 ounces butter over medium heat in a large, heavy stockpot. Add the
chopped onion, and saute until the onion is soft and golden, stirring
occasionallyabout 7 minutes. Add the Arborio rice. Stir well to coat the
rice with the butter. Sprinkle with the saffron threads. Cook for one
minute, stirring.

Turn heat to mediumhigh. Add 2 cups of the chicken broth (or enough to
just cover the rice). Stir continually. When most of the broth has been
absorbed, add the cauliflower and stir well. When all boiling broth has
been absorbed, add approximately One half cup up more boiling broth, stirring
until absorbed. Repeat this procedure until the rice is al dente. You will
need between 9 to 12 cups of stock all together.

Stir the remaining butter into the rice, along with the freshly grated
ParmigianoReggiano. Adjust texture with additional broth. Taste for
seasoning, and serve hot from a large platter onto warmed plates.

Yield: 4 servings

Recipe by: Cooking Live Show #CL8899 Posted to MCRecipe Digest V1 #640 by
"Angele and Jon Freeman" jfreeman@netusa1.net on Jun 10, 1997