
Ingredients:
6 cups low-sodium chicken or vegetable broth
1 tablespoon extra-virgin olive oil
1 large shallot, minced
2 celery stalks, minced
1 cup Arborio or Carnaroli rice
1/2 cup dry white wine, such as Pinot Griglio
1 cup Cauliflower Puree (prepare before risotto and set aside)
1 teaspoon minced fresh thyme leaves
coarse salt and ground pepper
Grated Gruyere
Grated Asiago with Rosemary
Preparation:
In a medium saucepan, bring broth to a simmer, reduce heat and keep warm.



Cauliflower Puree
Set a steamer basket in a saucepan with 2 inches simmering water. Add 1 large head cauliflower, cored and cut into florets; cover and steam until very tender, 18 minutes. Transfer cauliflower to a food processor and season with coarse salt and ground pepper. Add 1/4 cup warmed low-sodium chicken or vegetable broth and process until smooth, scraping down side as needed (add more broth for a thinner consistency, if desired; to store, refrigerate puree in an airtight container, up to 3 days.) To serve, transfer to a bowl, season to taste with salt and pepper, and drizzle with 1 teaspoon extra virgin olive oil. Makes 2 1/2 cups. Note: the risotto recipe calls for 1 cup of the puree; however, feel free to use it all in the risotto.