📝 About This Recipe
Experience the soul-warming comfort of a classic Italian risotto without the heavy carb load. This recipe swaps traditional Arborio rice for tender cauliflower pearls, simmered in a rich, velvety sauce infused with earthy cremini and shiitake mushrooms. Finished with aged Parmesan and a hint of fresh thyme, this dish delivers a sophisticated depth of flavor and a luscious texture that will satisfy any gourmet craving.
🥗 Ingredients
The Mushroom Medley
- 8 oz Cremini (Baby Bella) mushrooms (cleaned and thinly sliced)
- 4 oz Shiitake mushrooms (stems removed, sliced)
- 1/4 cup Dried Porcini mushrooms (rehydrated in 1/2 cup hot water, finely chopped)
- 2 tablespoons Butter (unsalted)
The 'Risotto' Base
- 16 oz Cauliflower rice (fresh or frozen and thawed; squeezed of excess moisture)
- 1 tablespoon Extra virgin olive oil
- 1 large Shallot (finely minced)
- 3 cloves Garlic (minced)
- 1/4 cup Dry white wine (such as Pinot Grigio or Sauvignon Blanc)
Liquids & Finishing
- 1/2 cup Vegetable broth (low sodium)
- 1/3 cup Heavy cream (at room temperature)
- 1/2 cup Parmesan cheese (freshly and finely grated)
- 1 tablespoon Fresh thyme (leaves only)
- 2 tablespoons Fresh parsley (chopped for garnish)
- to taste Salt and black pepper (freshly cracked)
- 1 teaspoon Truffle oil (optional for finishing)
👨🍳 Instructions
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1
If using dried porcini, soak them in 1/2 cup hot water for 15 minutes. Drain (reserving the liquid), finely chop the mushrooms, and set aside.
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2
Place the cauliflower rice in a clean kitchen towel and squeeze firmly to remove as much moisture as possible. This is crucial for achieving a 'rice' texture rather than a mushy one.
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3
In a large skillet or wide saucepan, melt 1 tablespoon of butter over medium-high heat. Add the sliced cremini and shiitake mushrooms in a single layer.
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4
Sauté the mushrooms undisturbed for 3-4 minutes until they develop a deep golden-brown crust. Stir and cook for another 2 minutes, then season with a pinch of salt. Remove mushrooms from the pan and set aside.
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5
In the same pan, add the remaining tablespoon of butter and the olive oil. Lower the heat to medium and add the minced shallots.
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6
Sauté the shallots for 2-3 minutes until translucent and fragrant. Add the garlic, chopped porcini, and fresh thyme, cooking for another 60 seconds.
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7
Increase heat to medium-high and add the cauliflower rice. Sauté for 3-4 minutes, stirring frequently, to 'toast' the cauliflower and evaporate any remaining surface moisture.
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8
Pour in the white wine to deglaze the pan, scraping up any browned bits (fond) from the bottom. Let the wine simmer until it has almost completely evaporated.
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9
Add the vegetable broth and 2 tablespoons of the reserved porcini soaking liquid. Simmer for 4-5 minutes, stirring occasionally, until the cauliflower is tender but still has a slight bite.
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10
Reduce the heat to low. Stir in the heavy cream and the sautéed mushrooms (reserve a few for garnish). Let it simmer for 1-2 minutes until the sauce thickens and coats the cauliflower.
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11
Remove from heat. Fold in the freshly grated Parmesan cheese until melted and creamy. Season generously with salt and black pepper to taste.
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12
Garnish with fresh parsley and a drizzle of truffle oil if desired. Serve immediately while hot and velvety.
💡 Chef's Tips
Always squeeze the moisture out of your cauliflower rice; excess water is the enemy of a good keto risotto. Don't crowd the mushrooms when browning; cook them in batches if necessary to ensure they sear rather than steam. Use a microplane for the Parmesan cheese so it melts instantly into the sauce without clumping. If the risotto becomes too thick, add a tablespoon of the reserved porcini liquid or broth to loosen it back to a creamy consistency. For a vegan version, swap the butter for vegan butter, use coconut cream instead of heavy cream, and nutritional yeast instead of Parmesan.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Pinot Grigio or an earthy Nebbiolo. Serve alongside a simple arugula salad with lemon vinaigrette to cut through the richness. Top with a perfectly poached egg for an extra layer of decadence and protein. Serve as a sophisticated side dish to pan-seared scallops or roasted chicken breast. Add a sprinkle of toasted pine nuts on top for a delightful crunch.