*  Exported from  MasterCook  *
                      Cauliflower Risotto With Saffron
 Recipe By     : Cooking Live Show #CL8899
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      ounces        unsalted butter
    1 1/4  cups          finely chopped onion
    2 1/4  cups          arborio rice
    1      teaspoon      saffron threads
    9                    to12 cups of light -- boiling chicken
                         -- broth
    4      cups          small cauliflower florets -- each the width of
                         -- a thumbnail
      3/4  cup           freshly grated parmigiano-reggiano
 Melt 2 ounces butter over medium heat in a large, heavy stockpot. Add the chopp
 ed onion, and saute until the onion is soft and golden, stirring occasionally--
 about 7 minutes. Add the Arborio rice. Stir well to coat the rice with the butt
 er. Sprinkle with
  the saffron threads. Cook for one minute, stirring.
 Turn heat to medium-high. Add 2 cups of the chicken broth (or enough to just co
 ver the rice). Stir continually. When most of the broth has been absorbed, add 
 the cauliflower and stir well. When all boiling broth has been absorbed, add ap
 proximately 1/2 c
 up more boiling broth, stirring until absorbed. Repeat this procedure until the
  rice is al dente. You will need between 9 to 12 cups of stock all together.
 Stir the remaining butter into the rice, along with the freshly grated Parmigia
 no-Reggiano. Adjust texture with additional broth. Taste for seasoning, and ser
 ve hot from a large platter onto warmed plates.
 Yield: 4 servings
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