Cauliflower Risotto

Yup, I said it, risotto made from cauliflower. It was delicious! Very hearty and filling. Below is a link to my inspiration but I will post my recipe for tonight's meal so you can see what I had.

Ingredients:

1 head of cauliflower

1 10oz package of mushrooms(I used white) roughly chopped

1 medium shallot chopped

2 cloves of garlic chopped

2 cups of chicken broth

1/4 cup white wine

Olive oil

Salt, pepper, parsley

Instructions:

Lightly chop the cauliflower and then place, in two batches, into the food processor and pulse several times to "rice" the cauliflower.

In a large sautée pan, pour a little olive oil and add the shallots, mushrooms and garlic. Stir so they don't burn. Meanwhile get the broth warmed in a pot. When mushrooms are broken down, add white wine. Allow the wine to simmer and then add the riced cauliflower and stir. Slowly add 1 ladle of broth to the pan, until it absorbs. Continue to do so until the broth is completely added to the pan one ladle at a time. It should take about 20-30 minutes. Once all the liquid is absorbed, continue stiring until it tightens up. Sprinkle with parsley and serve!  

(To beef it up, I added some grilled shrimp. For extra flavor you can sprinkle some parmasian cheese or truffle oil on top.)

Here is the original recipe:

http://www.foodiefiasco.com/cauliflower-risotto-with-roasted-mushrooms/