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Cauliflower Risotto with Mushrooms and Truffle

Name: Cauliflower Risotto with Mushrooms and Truffle
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 portions
Cuisine: italienne
Ingredients: 400 g Cauliflower; 300 ml Coconut milk; 280 g Arborio rice; 200 g Button mushrooms; 50 g Butter; 1 piece White onion; 150 ml Dry white wine; 60 g Parmesan; 900 ml Vegetable broth; 20 ml Olive oil; 5 g Salt; 2 g Pepper; 10 g Truffle

A creative risotto combining finely puréed cauliflower for a velvety texture with truffle and button mushrooms for an elegant touch.

40 min4 servings420 kcalDifficulty: Hard

Ingredients

400 g Cauliflower
300 ml Coconut milk
280 g Arborio rice
200 g Button mushrooms
50 g Butter
1 piece White onion
150 ml Dry white wine
60 g Parmesan
900 ml Vegetable broth
20 ml Olive oil
5 g Salt
2 g Pepper
10 g Truffle

Instructions

Step 1
Steam the cauliflower for 8 minutes, then blend until smooth.
Step 2
Mince the mushrooms finely and cook in a pan with a little butter until they release their moisture. Set aside.
Step 3
Slice the onion and sauté gently in olive oil. Add the rice and toast for 2 minutes.
Step 4
Deglaze with white wine and let it reduce. Begin adding hot broth gradually while stirring constantly.
Step 5
Halfway through cooking, add the cauliflower purée and coconut milk. Continue cooking while stirring constantly.
Step 6
Finish cooking by stirring in butter and grated Parmesan. Add the mushrooms. Season with salt and pepper.
Step 7
Divide among plates and shave truffle generously over each serving. Serve immediately.

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