Cauliflower "Risotto" with Mushrooms and Truffle Oil

Name: Cauliflower "Risotto" with Mushrooms and Truffle Oil
Prep time: 15 min
Cook time: 40 min
Yield: 6
Cuisine: Italian,
Ingredients: 1 medium head cauliflower; 1 tbsp olive oil; 8 oz assorted mushrooms such as shiitake, oyster and cremini, sliced; 1/2 tsp McCormick® Garlic, Minced; 2 1/2 cups chicken stock; 1/2 tsp McCormick® Thyme Leaves; 1/4 cup heavy cream; 2 tbsps butter; 2 tbsps grated Parmesan cheese; 1 tsp truffle oil; 1/4 tsp sea salt grinder; 1/4 tsp McCormick® Black Pepper, Ground; Chopped fresh Italian parsley

Using grated cauliflower instead of rice, this risotto relies on umami-rich wild mushrooms and Parmesan cheese to lend an intense savory and meaty flavor.

15m

PREP TIME

40m

COOK TIME

176

CALORIES

13

INGREDIENTS

Servings: 6

Ingredients

1 medium head cauliflower
1 tablespoon olive oil
8 ounces assorted mushrooms, such as shiitake, oyster and cremini, sliced
1/2 teaspoon McCormick® Minced Garlic
2 1/2 cups chicken stock
1/2 teaspoon McCormick® Whole Thyme Leaves
1/4 cup heavy cream
2 tablespoons butter
2 tablespoons grated Parmesan cheese
1 teaspoon truffle oil
1/4 teaspoon McCormick® Sea Salt Grinder
1/4 teaspoon McCormick® Pure Ground Black Pepper
Chopped fresh Italian parsley

KEY PRODUCTS

INSTRUCTIONS

1 Grate cauliflower with hand grater. Set aside.
2 Heat oil in large skillet on medium-high heat. Add mushrooms; cook and stir 2 minutes. Add garlic; cook and stir 2 minutes longer or until mushroom are lightly browned, taking care not to burn garlic. Remove from skillet; keep warm.
3 Bring chicken stock and thyme to simmer in small saucepan on low heat. Set aside on low heat. Add cauliflower to skillet on medium heat. Stirring constantly, add warmed stock mixture, 1/4 cup at a time, until liquid is absorbed by cauliflower after each addition. (It takes about 30 minutes for all of the stock mixture to be absorbed and the cauliflower to become tender)
4 Stir in mushrooms, cream, butter, Parmesan cheese, truffle oil, sea salt and pepper. Let risotto stand on very low heat 5 minutes to allow flavors to blend. Sprinkle with parsley. Serve with additional Parmesan cheese, if desired.