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Easter Recipes
Cauliflower Risotto
INGREDIENTS
Big pot of salted water
1 large leek, trimmed & cleaned
1/2 head cauliflower (about 1 pound) cored, cut in florets
2-1/2 cups chicken stock
2 slices bacon, chopped (or 2 tablespoons bacon grease or unsalted
butter)
1/2 cup Arborio rice
1/2 cup grated fresh Parmesan (from about 2 square inches)
Fresh oregano leaves or other herbs
Salt & pepper to taste
Make: 4 cups.
PREPARATION
1. Bring water to a boil. Drop in leek and cauliflower for 1
– 2 minutes then drain. Cut leek into half rings, florets
into smaller pieces.
2. Meanwhile, in a small pot, bring stock
to a boil; adjust heat to maintain slow simmer.
3. Meanwhile, in a large deep skillet, cook
bacon til crisp, lift onto a plate to cool, leaving fat in skillet.
Stir in leek and cauliflower, let cook for about 5 minutes,
stirring often. Stir in rice, turning several times to coat
with fat. Stirring nearly continuously, add simmering stock
a half cup at a time, adding more only when what’s been
added is incorporated. As mixture cooks, break cauliflower into
smaller and smaller pieces. Mixture is done when rice is tender
and creamy looking. Stir in Parmesan, cooked bacon, oregano
and season to taste. Serve immediately.
