Shitake Mushroom and Cauliflower Risotto
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It's been a while since I have been sincerely "training" for any sort of event. With that being the case, my level of starchy carbohydrate intake has been severely reduced. But this weekend we packed up the car and drove up the coast, knowing that the swell that had just produced 12 foot perfect Pipeline at the Pipe Masters (and a handful of perfect 10s along the way) would be hitting the California coast in slightly less dramatic fashion. Being Southern California born and bred, surfing the Central Coast is something I love to hate, or hate to love. The water is clean and clear - and cold. But wearing booties, a hood, and gloves somehow increases the sense of adventure. And when it's head-high and you've got a good quarter mile of rugged, peaky beach break located a few miles south of Big Sur, only dotted with about six guys, at that moment in life, there is not much to complain about. Point being, after a few bone chilling sessions, as well as a day hike in Limekiln, a warm, refueuling risotto was in order. The leftovers also served to fuel an epic return trip that consisted of driving straight from the tranquility of the Central Coast, into the melee that was a Jay-Z concert at Staples Center.
I've added a big vegetable component to this risotto, which helps balance it out so you don't have to worry too much about cooking a green side dish or two. Though it is not intended to be a stand-alone dish, so think about serving it with a lighter lean meat, like pork or chicken. I really like the flavor from the charred cauliflower, which when softened after being cooked, blends seamlessly into the dish. I've actually made this risotto by pureeing the cauliflower and stirring it in, creating nothing more than an essence of flavor, but this time around I decided to leave the florets in tact. Cauliflower is a great secondary component to dishes like this because it has a mild flavor, yet is incredibly high in nutrients. The mushrooms add great texture, and I like to leave them sliced on the larger side. However you decide to prepare it, enjoy.
Ingredients:
1 cup arborio rice
4 cups shitake mushrooms, sliced
1 crown cauliflower, chopped into small florets
1 medium yellow onion, diced
1 leek, white part only, sliced thin
1/2 cup dry white wine
5 cups low-sodium chicken broth
3-4 slices proscuitto
Parmesan cheese
2 T butter
Olive oil
Salt and pepper
Instructions:
Total time: about 1 hour
Serves 4-5
Preheat oven to 400 degrees.
To start, heat about 2 tablespoons of olive oil in a heavy skillet over medium-high heat. Add the sliced mushrooms, season with salt and pepper, and cook about 4-6 minutes, stirring often. Once cooked, remove from heat.
Add more olive oil to the pan if necessary, then add the chopped cauliflower and season with salt and pepper. Allow to cook about 3-4 minutes, charring one side before stirring. Stir, then transfer to the pre-heated over and cook about 30-40 minutes, until cauliflower is soft but not mushy.
In a different, large skillet (grab a bigger one than you think you'll need), heat 2 tablespoons of butter. Add the diced onion and leeks, season with salt and pepper, and cook about 6-7 minutes, stirring often. Once translucent and soft, and the arborio rice and stir well to combine. Just before the mixture begins to smoke, add the white wine and stir until totally absorbed. Add a single cup of broth, bring to a low simmer, and stir constantly until absorbed. Repeat this with 3 more cups of broth - holding off on the final cup.
Before adding your final cup of broth, stir in the mushrooms and cauliflower. Add the final cup of broth and stir until almost totally absorbed (stop the cooking just before you think you should).
Crisp the prosciutto in a heavy skillet over high heat, or in the oven.
To serve, top each plate with shaved parmesan and chopped prosciutto.
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