Scott made roasted cauliflower last week and I couldn't stop eating it hot off the baking sheet, which inspired this dish. Scott made the cauliflower and mushrooms (which brought back childhood mushroom memories from a favorite Italian restaurant in my hometown) and I made the risotto. 1.5 C Arborio Rice 4.5 C Chicken Stock 1/3 C diced yellow onion 5 TBS dry white wine 1 C parmesan cheese/grated 1 lb sauteed sliced/quartered mushrooms (seasoned with S&P, garlic or garlic powder optional) 1 head roasted cauliflower, cut up roasted with olive oil, S&P at 400 for 20 ish minutes, until golden. butter and olive oil Follow directions on the back of the arborio rice box for risotto as a rough guide. Add mushrooms and cauliflower (about 3/4 of cauliflower) to risotto, top with parm, an extra knob of butter, and EAT! Divine!
Scott was craving steaks...we just got done enjoying a seared Delmonico steak topped with a mushroom wine sauce and blue cheese crumbles. Garlic bread (of course) to mop up the sauce and Caprese salad. I ate just enough and it was so delicious and I'm satisfied but not too full...:) When I can learn to do that every time I'll be doing good! We enjoyed the rest of our wine from last night, which I used in the sauce too...just a variation on the steak we made the other day, only adding mushrooms and using wine instead of beer. Now its time to see Who Wants to Be a Millionare...Scott's watching it...even tho my patience for game shows is about that of an infant.
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