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Fall Food Series

Cauliflower & White Truffle "Risotto"

Make this cozy fall dish when wild mushrooms become available at your local farmers market. The greater the variety of mushrooms, the more flavor your risotto will have. eah mushroom adds its own unique and complex flavor, color and aroma. This dish is a nod to one I enjoyed while traveling in Italy.

Cauliflower & White Truffle "Risotto"

Serves 4

3/4 cup unsalted grass fed butter

5 cups wild mushrooms (thinly sliced)

3 cups small cauliflower florets

3 cups riced cauliflower

2 shallots, finely diced

1/4 cup diced pancetta

1/2 cup dry white wine

2 cups hot chicken or veggie stock

1/2 cup organic whipping or cashew cream

1 cup grated Parmigiano-Reggiano cheese

1 Tbsp minced flat leaf parsley

1 tsp minced fresh thyme

Salt and Pepper

Shaved white truffle if possible


2 tsp white truffle oil

in a large skillet melt 2 Tbsp butter over med-high heat. add mushrooms and cauliflower florets with a pinch of salt and a splash of stock until mushrooms and cauliflower are tender and the liquid is absorbed ( about 15 minutes). transfer to a plate and set aside.

In the same skillet, melt 2 Tbsp of butter over medium heat, add shallots and pancetta; saute until shallots are softened, about 2 minutes. stir in riced cauliflower gently. stir in wine and cook stirring until liquid is absorbed. stir in the stock and cream alternating 1/2 cup stock to 1 Tbsp cream until all liquid is absorbed , about 20 minutes. stir in mushrooms and cauliflower florets and cook 5 more minutes. stir in remaining butter, most of the cheese, parsley and thyme. Season with salt and pepper. top with truffles, truffle oil and cheese! Bon Apetit!