1/2 Cup Finely Diced Onion
3 Tablespoons Olive Oil
2 Tablespoons unsalted Butter
2 Cup Arborio Rice
1/2 Cup Dry White Wine
3 Cups Cauliflower Florets Cut Into 1/2 Inch Pieces
5 Fresh Mushroom Sliced
1.5 lit vegetable stock
Salt & Pepper
Truffle Oil ~ Drizzle A Little On Each Serving Of Risotto
1/2 Cup Shaved Parmesan Cheese
Heat the 2 tablespoons olive oil and butter in a heavy saucepan over medium heat.
Add the onions and cook until tender, then add the risotto and stir until well coated with the oil mixture.
Add the wine and continue to cook until it is almost completely absorbed.
Begin to add vegetable stock in intervals, stirring frequently until it has been almost completely absorbed before adding more.
Continue to cook the risotto in this manner adding stock in intervals as the rice cooks.
While the risotto is cooking, add the cauliflower and mushroom
Cook over medium low heat adding a tablespoon or two of stock stirring frequently until the cauliflower is tender.
Remove from the heat.
After cooking the risotto for about 20 to 22 minutes, and it is just tender to the bite, stir in the butter.
Season with salt and pepper to taste.
Spoon the risotto into individual bowls, drizzling the top with the truffle oil .
Top with the shaved cheese .
Gurjyote Singh Sethi, Executive Chef Zest, Kitchen on the move. Email: firstname.lastname@example.org