|1||Small head cauliflower|
|1/4 cup||(60 mL) Olive oil|
|1/2 cup||(125 mL) Grated Parmesan cheese, divided|
|5-6 cups||(1.125 – 1.5 L) Chicken broth|
|8||Slices Maple Leaf® Bacon, chopped|
|2 tbsp||(30 mL) Butter|
|3||Finely diced shallots|
|2 cups||(500 mL) Arborio rice|
|1/2 cup||(125 mL) White wine|
PREHEAT oven to 375°F (190°C).
CUT cauliflower into bite sized florets. Place in a large bowl, drizzle with olive oil and sprinkle with 2 tbsp (30 mL) Parmesan cheese. Spread on a large parchment paper lined baking tray and roast for 20 minutes or until tender crisp and golden. Set aside.
HEAT chicken broth to a simmer and keep warm.
COOK bacon in a large pan until crisp. Remove bacon from the pan using a slotted spoon. Discard all but 2 tbsp (30 mL) of bacon drippings.
HEAT bacon drippings and butter over medium heat. Add shallots and cook for 1-2 minutes or until soft. Stir in Arborio rice and cook for another 1-2 minutes. Pour in white wine and cook stirring constantly until the liquid evaporates. Cook risotto for 20-22 minutes, gradually adding chicken broth ½ cup (125 mL) at a time, allowing liquid to evaporate between each addition. Risotto should be cooked to al dente. Keep risotto fairly loose, as it will continue to thicken even after it is removed from the heat. Add the cauliflower and bacon to the risotto. Stir to combine.
STIR in the remaining Parmesan cheese just before serving.
Show More Comments
No Comments yet