Cauliflower Risotto
Persons
8
Ingredients
- ¼ cup unsalted butter
- ¼ cup flour
- 2 tablespoons finely chopped shallot
- 1.5 cups milk
- ½ cup grated blue cheese
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground pepper
- 2 cups of granular cauliflower (3 cups raw cauliflower)*
- 1 cup peas
- 1 cup chopped mushrooms
- 1 heaping teaspoon cornstarch
- 3/4 cup cold water
- ½ cup cooked shrimp chopped
Instructions
- Chop cauliflower in a food processor fitted with a metal blade using the pulse feature (Your goal is to get cauliflower in rise size particles*)
- Melt butter in a sauce pan with a heavy bottom
- Sauté shallots for 4 minutes on medium heat
- Whisk in flour to create a rue
- Add milk1/2 cup at a time whisking vigorously to develop a sauce base
- Whisk in blue cheese salt and pepper
- Pre cook the cauliflower, peas and mushrooms in a covered microwaveable dish with ¼ cup water for 2 minutes on high
- Add cauliflower, peas and mushrooms to the sauce base. Stir to incorporate.
- Make a cornstarch slurry by mixing the cornstarch in with ½ cup of cold water. Bring “risotto” to a rolling boil and add the cornstarch slurry. Stirring constantly to get the desired texture.
- Stir in cooked shrimp, salt and pepper
- Serve