Wild Mushroom and Cauliflower Risotto
Because we can't always get wonderful, fresh produce in the winter, this dish is a life saver. It uses dried mushrooms and frozen peas. You could easily keep this dish local by drying/freezing local ingredients from your farmer's market in the summer. By using the steeping water from the mushrooms to cook the risotto, you get a wonderful, earthy flavor in this dish. It's a warming winter dish for sure! A major thanks to Julie for all the wonderful dried mushrooms!!
1 cup dried baby portobello mushrooms
3 cups low sodium chicken broth
1 small head cauliflower (core removed and cut into small pieces)
1 cup Arborio rice
3 shallots (diced)
5 cloves garlic (minced)
3/4 cups peas
3/4 cups freshly grated Parmesan cheese
salt and pepper
2 tablespoons unsalted butter
1 1/2 cup reserved water from mushrooms
1/2 teaspoon crushed red pepper flakes
Pre-heat oven to 350 degrees. In a small bowl combine cauliflower, some olive oil, a bit of salt and pepper and about 1/4 cup of parmesan cheese. Spread mixture onto a foil lined baking sheet, and pop in the oven for 15-20 minutes. The cauliflower should come out golden and soft.
Combine the mushroom water and chicken broth in a small sauce pan and heat on low. In a medium to large sauce pan, heat olive oil and butter over medium heat. Add half of the shallots and cook for 5 minutes. Add half the garlic and let cook for an additional 3 minutes. Add some salt, pepper and crushed red pepper flakes to the pan.
Add the Arboria rice to the pan with the shallots and garlic. Give it a good stir to coat the rice in oil and butter. Let cook for about 3 minutes.
Add 1 cup of the broth mixture to the rice. Stir continuously until most of the liquid as cooked in. Add 1 cup at a time until you have added 3 cups total. Let liquid adsorb before adding the next. Test the rice and see if it is cooked properly. Add some liquid until it is to the consistency of your liking. Season with salt and pepper as you are adding the liquid to give the rice enough flavor.
In a saute pan, heat some olive oil over medium heat and add the remaining shallots, garlic and mushrooms to the pan. Season with pepper and a bit of salt. Cook for about 7 minutes.
Add mushrooms, cauliflower, peas and remaining Parmesan cheese to the rice. Taste and adjust seasoning with salt and pepper to your liking.