Risotto is a Northern Italian rice dish that is cooked for a long time stirring often. A traditional risotto is cooked with a warm broth added slowly to create a creamy consistency. As a Paleo dish it takes less time to prepare and the cauliflower gives it a perfect risotto feel.
I remember my Nana would make a cup of coffee and grab her stool and site at the stove for an hour while preparing risotto!
This dish also looks amazing in my dish from Emile Henry!
Set your food processor with the shredding disk. Chop the cauliflower and put through processor to create a rice texture and shape. You can also use a box grater to create the same rice shapes.
In a large bowl or pot add in 2 cups of boiling water. Add in mushrooms and let sit for 20 minutes. Remove from the bowl by using a slotted spoon pat dry then on a board remove and chop. **Reserve the liquid!
In a medium saucepan add the broth and keep warm on the stove.
In a Dutch oven or large pot add in butter to melt over medium heat. Add in shallot and let cook for 2 minutes. Add in the cauliflower rice, salt, pepper and let cook, stirring gently occasionally, for about 5 minutes.
Add in mushrooms and gently stir using a wooden spoon to incorporate into the rice. Let cook for another minute.
Add 1 cup of broth and let absorb into the cauliflower rice over a medium simmer. Continue adding broth 1 cup at a time until absorbed. About 15 minutes.
Add in peas, balsamic vinegar and fresh thyme. Stir for another 5 minutes.
Serve to enjoy!
Cindy’s Tip! Take the liquid from the porcini mushrooms and strain to use in soups. You can also add a little to your risotto to gain a richer flavor!