I invented this recipe on a sleepless night where I had too many random ingredients in my fridge and needed to get rid of them all.
I have to say, this dish is superb- it is cream and very reminiscent of risotto.
1 head of cauliflower
1 cups chicken broth (vegetarians use vegetable stock)
1/2 cup beef broth (vegetarians use vegetable stock)
1/2 cup heavy cream
4 tablespoons unsalted butter
1 large onion, minced
1 shallot, finely chopped
4 cloves of garlic, minced
Kosher salt to taste
1 to 1/2 cups wild mushrooms
2 cups asparagus, cooked and cut into 1-inch pieces or discs (I prefer the look of discs)
1 cup grated Parmesan,
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1/2 teaspoon freshly grated nutmeg
Freshly ground black pepper, to taste
Basil Sauce Ingredients
1 cup basil leaves
1/2 cup parsley leaves
1-2 cloves of garlic, peeled
1/2 lemon, juiced
Salt and freshly ground black pepper to taste
1/4 cup extra-virgin olive oil
Bring the chicken broth and beef broth up to medium temperature in a saucepan and maintain the temperature and keep covered with a lid.
Trim the core and cut leaves off from cauliflower. Break the florettes into chunks, then press the button a few times with a break in between in a food processor. You wanted it to still be chunky and resemble rice and not to become dust. 9 prefer to use a ricer for this step but it is a bit harder with uncooked cauliflower but the “rice” does look better.
In a large heavy-bottomed saucepan, melt the butter over medium heat.
Add the onions, garlic and shallot with a pinch of salt to sweat until everything becomes translucent (not browned),which will take about 5 minutes.
Add the “rice” and stir constantly adding in the liquid by 1/3 volume until everything has been absorbed, this will take 8-10 minutes.
Add the remaining ingredients, remove from the heat and still until everything has melted beautifully. Serve immediately.
Combine together the sauce ingredients in the blender and blend on high. Pour a few tablespoons on the bottom of each place before placing the risotto on top.