Cauliflower + Mushroom Risotto Recipe

Roast the Mushrooms

Preheat the oven to 400°F (200°C). In a bowl, toss the cremini mushrooms with olive oil, thyme, salt, and black pepper. Spread them on a baking sheet and roast for 20-25 minutes until golden and tender.

Prepare the Cauliflower Purée

In a pot, bring water to a boil and add the cauliflower florets. Cook until tender, about 10-12 minutes. Drain and transfer to a blender. Add truffle oil, heavy cream, salt, and black pepper. Blend until smooth and set aside.

Make the Crispy Cauliflower Crumbs

Preheat the oven to 400°F (200°C). Grate the head of cauliflower into small crumbs. Toss with olive oil and salt, then spread on a baking sheet. Bake for 15-20 minutes until crispy, stirring halfway through.

Cook the Risotto

In a large pot, heat some olive oil over medium heat. Add diced onion and garlic, sauté until translucent. Add arborio rice and toast for 2-3 minutes. Pour in the white wine and let it absorb. Gradually add vegetable broth, stirring constantly until the rice is creamy and al dente, about 18-20 minutes. Stir in parmesan cheese, salt, pepper, and chopped parsley.

Serve the Dish

Plate the risotto, top with roasted mushrooms, drizzle with truffle cauliflower purée, and sprinkle with crispy cauliflower crumbs. Garnish with additional parsley if desired.