Risotto...

is a labor of love! ;)

I made this risotto dish a few weeks back for Mr. Tana-Licious and my Mom for supper. It was creamy and wonderful! I would omit the thyme next time because frankly, I'm not a huge fan. Other than that, I would make it in a heartbeat!!

I served it with some simple grilled chicken and sliced almonds.

Enjoy :)


Cauliflower Risotto with Brie & Almonds



Ingredients:
4 cups reduced-sodium chicken broth or vegetable broth
2 1/2 cups water
3 thyme sprigs, plus 1 teaspoon leaves
1 tablespoon unsalted butter
2 tablespoons olive oil, divided
1/2 head cauliflower, cut into 1/2-inch florets (about 4 cups)
1 1/2 cups Arborio rice
1/3 cup dry white wine
5 ounce Brie, rind discarded, cut into small pieces
1/3 cup sliced almonds

Directions:
Bring broth, water, and thyme sprigs to a bare simmer in a medium saucepan.
Meanwhile, heat butter and 1 tablespoon oil in a 4-quart heavy saucepan over medium-high heat until foam subsides, then sauté cauliflower with 1/4 teaspoon salt until crisp-tender and golden brown, about 6 minutes. Add thyme leaves and sauté 1 minute. Transfer to a bowl.
Add remaining tablespoon oil to pan, then add rice and cook, stirring constantly, 1 minute. Add wine and simmer briskly, stirring, until wine has been absorbed, about 1 minute. Add 1/2 cup hot broth and briskly simmer, stirring, until broth has been absorbed. Continue simmering and adding hot broth, about 1/2 cup at a time, stirring constantly and waiting until each addition has been absorbed before adding the next, until rice is just tender and looks creamy, 18 to 22 minutes. (There will be leftover broth.)
Stir in cauliflower, Brie, and salt and pepper to taste. Thin with some of remaining broth if desired. Serve topped with almonds.