Adapted from:
Caulifower Risotto with Brie and Almonds
4 C vegetable broth
2 1/2 C water
3 thyme sprigs, plus 1 tsp. leaves
1 Tbsp. unsalted butter
2 Tbsp. olive oil, divided
1/2 head cauliflower, cut into 1/2-inch florets (about 4 C)
1 1/2 C Arborio rice
1/3 C dry white wine
8 oz. Brie, rind discarded, cut into small pieces
1/3 C sliced almonds, toasted
Bring broth, water, and thyme sprigs to a simmer in a medium sauce pan.
Heat butter and 1 Tbsp. oil in a heavy saucepan over medium-high heat. Then saute cauliflower with 1/4 tsp. salt until crisp-tender and golden brown, about 6 minutes. Add thyme leaves and saute 1 minute. Transfer to a bowl.
A special note about the thyme. 3 actual thyme sprigs go in the broth and water mixture. No chopping or plucking necessary. Just throw them in. 1 tsp. carefully chopped up thyme leaves go in the cauliflower. Just wanted to let you know.
Add remaining tablespoon oil to a 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.
I served the risotto with London broils (which Brad grilled). It was great - very warm and filling and fall-tasting.
You've made cauliflower look good. My dad tricked me once and said it tasted like potatoes. I will never be able to eat it again, but like I said...you made it look good. :o)
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