Serves: 4 Prep time: 20 minutes Cook time: 20 minutes Cuisine: italian Contains: nuts
• 1 tablespoon dried porcini mushrooms
• 600 g cauliflower, roughly chopped
• 3 tablespoons coconut oil or good-quality animal fat
• 150 g king brown or oyster mushrooms, sliced
• 150 g Swiss brown mushrooms, sliced
• 200 g pine, slippery jack or portobello mushrooms, sliced
• Sea salt and freshly ground black pepper
•1 onion, diced
• 4 garlic cloves, chopped
• 1 teaspoon finely chopped thyme
• 125 ml (½ cup) dry white wine
• 300 ml Beef or Chicken Bone Broth or vegetable stock
• 2 teaspoons lemon juice
• 2 tablespoons finely chopped flat-leaf parsley leaves, plus extra to serve
• 4 peeled chestnuts, finely sliced and toasted
• Truffle-infused olive oil or extra-virgin olive oil, to serve
1. | Soak the porcini mushrooms in 100 ml of water for 10 minutes. Drain, reserving the mushroom water.
2. | To make the cauliflower rice, place the cauliflower in the bowl of a food processor and pulse into tiny, fine pieces that look like rice.
3. | Melt 1 tablespoon of the oil or fat in a saucepan over medium–high heat. Add the sliced mushrooms and sauté for 2 minutes, season with salt and pepper and remove from the pan. Wipe the pan clean, add the remaining coconut oil or fat and the onion and sauté for 5 minutes until the onion is translucent. Stir in the garlic, thyme and reserved porcini mushrooms and sauté for 30 seconds. Pour in the wine and cook until completely reduced, 5–10 minutes.
4. | Add the cauliflower rice, broth or stock and reserved mushroom water to the pan, return the mushrooms and cook, stirring occasionally, for 5–7 minutes until the cauliflower rice is cooked through. Remove from the heat, stir in the lemon juice and parsley and season with salt and pepper.
5. | To finish, divide the risotto between four serving plates, scatter over the chestnuts and extra parsley and drizzle with the truffle or extra-virgin olive oil.
To prepare the chestnuts, score the top and bottom of each one with a knife and place on a baking tray. Roast in the oven preheated to 180°C for 10–12 minutes until the skins split. Transfer the hot roasted chestnuts to a small bowl, cover with plastic wrap and set aside for 10 minutes to steam. Peel away the hard outer layer and discard. Finely slice the chestnuts, transfer to a greased baking tray, drizzle over a little olive oil and toast in the oven at 180°C for 5–6 minutes until golden. Season with a little salt.