This recipe is for all my friends that love Italian food! The secret to traditional Risotto alla Milanese is the best arborio rice, aged Parmiggiano Reggiano, and saffron. However, this Paleo-Vegan adapted recipe is super-low in carbs and far quicker to make. With Cauliflower Rice, you don’t have to stand over a hot stove stirring for 20 minutes. It’s an easy low-carb dish that’s much healthier and easier to digest than traditional risotto. This non-dairy “cheese” sauce is deliciously rich, and tastes much like traditional “Milanese” risotto. Saffron is one of my favorite spices, which is the pistils of a crocus, and must be delicately plucked from the flower by hand. No wonder it’s so precious! Hint: This dish is very easy to make, but you must follow the instructions exactly. Serves 6.
- 3 tablespoons olive oil or coconut oil
- 1 onion, diced
- 1 cup mushrooms, sliced (optional) I used low-carb shiitake mushrooms. Porcini or wild mushrooms are traditional.
- 1 medium to large head of cauliflower, cut into small florets
- 1/2 cup homemade vegetable broth, bone broth, or filtered water
- 1/4 cup warm homemade broth or warm filtered water
- 1/4 cup lemon juice
- 1/2 cup coconut butter, or 3/4 cup raw cashews soaked 2-6 hours.
- 2 tablespoons olive oil
- 1 envelope or 3 pinches saffron strands
- 6 tablespoons nutritional yeast (for a cheese flavor)
- 1 1/2 to 2 teaspoons unprocessed salt to taste
- Black pepper to taste
- 2 tablespoons Italian parsley to garnish
- Pour olive oil into a large skillet. Add onion and sauté over medium heat until it begins to soften. Add mushrooms, if using, and sauté until they begin to soften.
- Place small florets into a large food processor and process until they are rice-sized pieces. Mine is an 11-cup and I had to do this in 3 parts. Place the “riced” cauliflower into the skillet and add 1/2 cup broth or water. Cover and cook over medium heat until soft, stirring occasionally so it doesn’t stick. Meanwhile prepare the sauce.
- Add all ingredients to any blender (I used my little 2-cup Twister). Add warm broth, lemon juice, coconut butter (or soaked cashews), olive oil, saffron, nutritional yeast, salt, and garlic, if using. Blend well until smooth and creamy.
- Pour sauce over the cauliflower in the skillet. Stir it in and cook over medium heat until cauliflower is al-dente, about the texture of rice. Do not overcook or it will be mushy. Add salt and pepper to taste. Garnish with parsley, and serve.