This month’s dish comes from Shannon White, our monthly “Style” writer, co-owner of the fabulous SHIFT boutique and founder of the FUNchitecture design firm. She is one of many area notables who have a favorite recipe featured in the Moms Make It Best cookbook published by WNEMTV5 News Anchor, David Custer.
David was kind enough to share Shannon’s recipe for a delicious “risotto” made with cauliflower.
Sounds delish!
We first had this dish at a restaurant in Northern Michigan and not only was the view spectacular and the food divine, but the memories of friends and family stay with us forever. We love that food bolsters us and gives reason to season with friends and family and this recipe is one we love!”
~Shannon
Best Cauliflower Risotto
INGREDIENTS
- 12 oz. riced cauliflower (frozen, no need to thaw)
- 1/4 cup butter
- 8 oz. mushrooms, chopped
- 2 cloves garlic, minced
- 1/4 cup dry white wine
- ¼ – ½ cup chicken broth
- 2 – 4 Tbsp heavy cream
- ½ cup Parmesan cheese, freshly grated
- Salt & pepper to taste
TO MAKE
- In a large sauté pan, heat the butter over medium heat until melted and hot. Add the chopped mushrooms and garlic and sauté until mushrooms are tender and just turning golden brown. Season with salt and pepper.
- Reduce the heat to medium low, add the cauliflower and toss to coat in the butter. Add the white wine and cook until the liquid has bubbled away. Add the broth a few tablespoons at a time, stirring frequently and letting it evaporate each time.
- When the cauliflower is becoming tender, add a little more broth and a few tablespoons of cream. Cover with a lid and continue to cook, allowing the cauliflower to steam until tender. Add in a bit more broth or cream if needed.
- Stir in the Parmesan cheese and salt & pepper to taste.
