Cauliflower Risotto with Saffron

Directions

1. 1
   Melt 2 ounces butter over medium heat in a large, heavy stockpot.
2. 2
   Add the chopped onion, and saute until the onion is soft and golden, stirring occasionally--about 7 minutes.
3. 3
   Add the Arborio rice.
4. 4
   Stir well to coat the rice with the butter.
5. 5
   Sprinkle with the saffron threads.
6. 6
   Cook for one minute, stirring.
7. 7
   Turn heat to medium-high.
8. 8
   Add 2 cups of the chicken broth (or enough to just cover the rice).
9. 9
   Stir continually.
10. 10
    When most of the broth has been absorbed, add the cauliflower and stir well.
11. 11
    When all boiling broth has been absorbed, add approximately 1/2 cup more boiling broth, stirring until absorbed.
12. 12
    Repeat this procedure until the rice is al dente.
13. 13
    You will need between 9 to 12 cups of stock all together.
14. 14
    Stir the remaining butter into the rice, along with the freshly grated Parmigiano-Reggiano.
15. 15
    Adjust texture with additional broth.
16. 16
    Taste for seasoning, and serve hot from a large platter onto warmed plates.