Total Calories: 4,278
1 Prepare the broth, if necessary. Bring the broth to a simmer over medium heat, then lower the heat so that it just keeps the broth hot. In a medium saucepan, combine the cauliflower, garlic, milk, and a pinch of salt. Bring to a simmer. Cook until most of the liquid is evaporated and the cauliflower is soft, about 10 minutes. Keep the heat very low and stir the mixture occasionally so that it does not scorch.
2 In a wide heavy saucepan, heat the oil with 2 tablespoons of the butter over medium heat. When the butter is melted, add the onion and cook, stirring occasionally, until the onion is very tender and golden, about 10 minutes.
3 Add the rice and cook, stirring with a wooden spoon until hot, about 2 minutes. Pour in about 1/2 cup of the broth. Cook and stir until most of the liquid is absorbed.
4 Continue adding the broth 1/2 cup at a time, stirring constantly, until it is absorbed. Adjust the heat so that the liquid simmers rapidly but the rice does not stick to the pan. About halfway through the cooking, season with salt and pepper.
5 When the rice is almost done, stir in the cauliflower mixture. Use only as much of the broth as needed until the rice becomes tender yet firm to the bite and the risotto is creamy. When you think it may be done, taste a few grains. If not ready, test again in a minute or so. If the broth runs out before the rice is tender, use hot water. Cooking time will be 18 to 20 minutes.
6 Remove the saucepan from the heat and taste for seasoning. Stir in the remaining 2 tablespoons of butter and the cheese. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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