Risotto with Smoked Gouda and Caramelized Cauliflower

Risotto with Smoked Gouda and Caramelized Cauliflower
  1. 1 large white onion, diced
  2. 4 cloves of garlic, minced
  3. 1 cup Arborio rice
  4. 3 cups chicken stock
  5. 1 ½ cups Smoked Gouda Cheese, shredded
  6. 1 head of cauliflower, trimmed
  7. Olive Oil
  8. Salt and Pepper to taste
  1. Preheat oven to 425 degrees. Sprinkle the cauliflower with olive oil, salt and pepper. Roast until the cauliflower starts to turn a golden color, about 6 minutes.
  2. Add olive oil to a sauce pan and heat through. Add the diced onion and cook until translucent, then add the garlic and cook until you are just able to smell it. Add the rice and stir to coat the rice with the onion and olive oil. Start adding the stock about ¼ cups at a time. Continue to stir until most of the liquid is absorbed, then add more stock again ¼ cup at a time. Continue this way until the rice is al dente. Once the rice reaches this point add the shredded cheese and caramelized cauliflower a little at a time. You may need to stir in some stock as well with the cheese.
  3. Season with salt and pepper and serve with some of the shredded Gouda on top.
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