This is a super creamy risotto recipe that is excellent!

Ingredients

* 4 C. chicken broth
* 4 C. cauliflower, chopped into 1/2-inch florets
* 1 garlic clove, finely chopped
* 1 1/2 C. milk
* salt
* 4 Tbs. unsalted butter
* 1/4 C. finely chopped onion
* 2 C. medium-grain rice
* pepper
* 3/4 C. grated parmesan cheese

Directions

Simmer the broth over medium heat, then lower the heat so that it keeps the broth hot. In a medium saucepan, combine the cauliflower, garlic, milk and a pinch of salt. Bring to a simmer. Cook until most of the liquid has evaporated and the cauliflower is soft, 10 minutes. Keep the heat very low and stir the mixture occasionally so that it doesn't burn.

In a wide, heavy saucepan, heat the oil with 2 Tbs. butter over medium heat. When butter has melted, add the onion and cook for 10 minutes, or until the onion is golden and tender. Add the rice, stirring, for about 2 minutes. Pour in 1/2 C. broth. Cook and stir until most of the liquid is absorbed. Continue adding broth 1/2 C. at a time. Stir until liquid is absorbed. Adjust the heat so that the liquid simmers rapidly but the rice does not stick to the pan. About halfway through cooking, season with salt and pepper.

When the rice is almost done, stir in the cauliflower mixture. Use only as much of the broth as is needed until rice becomes tender and still firm, and the risotto is creamy. When you think it's done, taste a couple grains. If not ready, try again in another minute. If the broth runs out before the rice is tender, use hot water. Cooking time should be between 18 and 20 minutes. Remove the saucepan from the heat and taste for seasoning. Stir in 2 Tbs. butter and the cheese. Serve.

Serves 6.

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