Risotto With Cauliflower, Raisins, And Pine Nuts

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* Exported from MasterCook *

 

Risotto With Cauliflower, Raisins, And Pine Nuts

 

Recipe By : One Dish Vegetarian by Maria Robbins, page 92

Serving Size : 4 Preparation Time :0:00

Categories : Fruits Main Dishes, Vegetarian

Rice Vegetables

 

Amount Measure Ingredient -- Preparation Method

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7 cups vegetable broth or water

3 tablespoons olive oil

1 medium onion -- finely chopped

2 garlic cloves -- finely chopped

4 cups bite-size cauliflower florets

1/4 cup dark raisins

2 cups arborio rice

1/2 teaspoon saffron threads

1 cup dry white wine

1/3 cup lightly toasted pine nuts

2 tablespoons unsalted butter

1/2 cup freshly grated Parmesan cheese

Salt and freshly ground black pepper -- to taste

 

4 main-course servings

 

Raisins and pignolis (pine nuts) are often used in dishes from southern

Italy, and saffron is the key ingredient of Risotto alla Milanese. The

combination of all three ingredients in one risotto makes it something of a

mutt, but I can tell you that although it has no proper pedigree, it is

very good. The cauliflower goes extremely well with all three ingredients.

 

1. In a saucepan, bring the broth or water to a simmer. Keep the liquid

at a bare simmer while you proceed with the risotto.

 

2. In a heavy 4-quart casserole, heat the olive oil over medium heat. Add

the onion and garlic and cook, stirring, for 7 to 8 minutes, until the

onion starts to color. Add the cauliflower and raisins and cook, stirring,

for 2 minutes. Add the rice and saffron and cook, stirring with a wooden

spoon, for about 2 minutes, until the rice is well coated. When the grains

become slightly translucent, add the wine and cook, stirring, until the

liquid is completely absorbed.

 

3. Add 1 cup of hot broth or water, and stir frequently, until the liquid

is almost absorbed, then continue adding about 1/2 cup of liquid at a time,

stirring until each is almost completely absorbed. Adjust the heat so that

the risotto is always at a gentle simmer. After about 18 minutes, the rice

should be pleasantly al dente and creamy at the same time.

 

4. Stir in a final ~ cup of remaining broth. Add pine nuts, butter, and

Parmesan and stir to combine with the rice. Season to taste with salt and

freshly ground black pepper. Serve risotto as soon as possible, and serve

additional Parmesan cheese at the table.

 

 

 

 

 

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