CAULIFLOWER RISOTTO WITH PORCINI MUSHROOMS

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CAULIFLOWER RISOTTO WITH PORCINI MUSHROOMS

Serves 2  All levels

Ingredients:

> 600 gr cauliflower “risotto” (chopped cauliflower)
> 200 gr frozen porcini mushrooms (fresh ones will work even better)
> Vegetable or chicken broth
> Olive oil
> Parmesan cheese, grated
> Butter
> Fresh parsley, chopped
> Salt & pepper

1 | Heat a small frying pan dry.

2 |  Add the frozen porcini mushrooms and sauté them until golden brown. Season with salt & pepper. Add some butter.

3 |  In a second frying pan heat some olive oil.

4 | Add the cauliflower risotto (if using frozen, you can add it as it is).

5 | Add a little broth (just to cover it).

6 | Stir and sauté until tender ( a few minutes).

7 | Add the porcini mushrooms, a little butter, the Parmesan cheese and season with salt & pepper to taste.

8 | Just before serving add the chopped parsley.

9 | Serve with additional Parmesan cheese sprinkled on top.