Gourmet Mushroom Risotto

Okay, so Risotto is a misnomer for this dish, but I couldn't think of a suitable name for the cauliflower; Cauliflotto just didn't sound too appetising to me.

Risotto is actually quite a rich and heavy dish and I remember the feeling of being weighted down by what seemed a belly full of gravel. In contrast, this 'Cauliflotto' (yeah, I don't think so) is light, yet still has the rich flavours reminiscent of a scented wood with the sweet adjunct of juicy raisins and the nutty taste of pine nuts.

Gourmet Mushroom Risotto

Serves 4

¼ cup olive oil

1 onion, finely chopped

2 large cloves garlic, finely chopped

¼ cup pine nuts

¼ cup raisins

600g mushrooms, e.g. oyster, shitake, Portobello, button (sliced)

4 cups chicken or vegetable stock

3 sprigs fresh thyme, stem removed

salt and pepper to taste

Cauliflower Rice

1 medium head cauliflower

Heat the oil in a large pot on medium and add the onions and garlic, stirring frequently until the onions are soft and translucent.

Add the pine nuts, raisins, and stir, cooking until the raisins become plump.

Add the sliced mushrooms and stir for at least one minute.

Pour in the stock mixing thoroughly. Place the lid onto the pot and cook on low for 10 minutes.

In the meantime remove the hard stem from the cauliflower. Place the florets into a food processor and process until finely ground.

Place the ground cauliflower into the mushroom mixture and stir. Replace the lid and cook on low for 15-20 minutes, until the cauliflower has softened.

Serve with or without grated parmesan.