Many things can be used in place of rice for risotto: orzo pasta, pearled barley or farro, minced root vegetables or winter squash. But cauliflower rice takes especially well to the cream and cheese of a simple risotto alla parmigiana.
- 2 tablespoons extra virgin olive oil
- ½ medium yellow onion, minced
- 2 cups cauliflower rice
- ¼ cup white wine
- ½ cup chicken or vegetable stock
- ¼ cup heavy cream
- ¼ cup grated fresh Parmigiano-Reggiano (or other Parmesan-style cheese)
- Salt, to taste
Heat oil in large skillet over medium-high heat. Add onion, and cook until tender. Add cauliflower rice, and cook until lightly browned. Pour in wine, and cook until completely absorbed. Add stock and cream. Cook, stirring frequently, until liquid is mostly absorbed and mixture is creamy. Stir in cheese. Add salt, if desired. Serve hot. Serves 2.
Turn to risotto’s birthplace, northern Italy, for an ideal wine to match this dish. A Soave Classico, like Gini’s 2014 La Froscà ($29, 92 points), will match the natural nuttiness of the cauliflower and Parmesan without being overpowered by the cheese’s assertive character. Additional notes of sweet spice and flint will provide additional counterpoints to the rice’s rich yet straightforward character.