• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Forager | Chef
  • Home
  • About
  • Recipes
  • Interviews
  • Partnerships
  • Contact
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Interviews
  • Partnerships
  • Contact
    • Facebook
    • Instagram
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Interviews
    • Partnerships
    • Contact
    • Facebook
    • Instagram
    • YouTube
  • ×
    Home » Wild Mushroom Recipes

    White Risotto with Cauliflower Mushroom Ragu

    Published: Oct 26, 2019 Modified: Mar 31, 2023 Author: Alan Bergo

    Jump to Recipe

    A simple white risotto topped with a rich ragu of wild cauliflower mushrooms is a great way to put your wild food first. Read on and I'll explain the finer points.

    white risotto with cauliflower or sparassis mushroom ragu

    I love cauliflower mushrooms / Sparassis, I think I like the texture more than the flavor. Don't get me wrong, they taste excellent, but, it's hard to find another mushroom with a similar texture. They're just so unique. With that in mind, when I have access to some fresh cauliflower fungus, I cook them all by themselves.

    A great way to enjoy, and more importantly, spread a smaller amount of mushrooms around, is by serving them with some risotto, or "rizzo" as it's referred to in kitchen parlance, in reference to the Wu-tang Clan.

    Cauliflower or Sparassis crispa mushrooms

    You could sure stew cauliflower mushrooms or other wild mushrooms together in the rice, which would be traditional, but this preparation is for really showcasing and spreading a small amount of precious something around, and having a slightly different look than your traditional flat risotto (yes risotto should be flat, and juicy and wet).

    Cauliflower or Sparassis crispa mushrooms
    Cauliflower mushrooms. Technically Ramaria species are more specifically cauliflower-formed, but both are excellent.

    Cheesy Risotto with Mushrooms on Top

    This is a plain cheese risotto with some stewed mushrooms on top, and, it can be a blank canvas for lots of things. It's a good, relatively simple cauliflower mushroom recipe. One of my favorite versions is a spicy stew of fish spooned on top of white risotto-with or without cheese, depending on the fish (I use cheese with crustaceans, but not vertebrate fish like salmon, panfish, tuna, or walleye, etc).

    The white rizzo is a blank slate, a vehicle, and an ingredient extender. Rice, stock, butter and salt is all you need. It's all about the cauliflower mushrooms here, or whatever mushrooms you want to showcase in your ragu. Use your imagination, but keep that white risotto white! Well, young peas would be ok, or few leaves of spinach.

    Carnaroli is a professional kitchen standard.

    Using different types of rice for risotto

    Purists can go pick rocks. I understand, and regularly use a number of species of risotto rice, but I don't always use risotto rice. I may use barley, oats, couscous, or a combination of rice, but, I typically use light colored grains, since they look clean (wild rice is ok but only as an addition/sprinkle to another starchy rice).

    Par cooking risotto

    This is optional, but a fun chef trick. The secret to how restaurants serve risotto so quickly is that it's par-cooked. This is a great time saver if you want to make a batch and have it ready to serve quickly. See more in How to Pre-Cook Risotto Like a Restaurant.

    White risotto with cauliflower mushroom ragu

    More 

    Cauliflower Mushrooms: The Noodle Fungus

    White risotto with cauliflower mushroom ragu
    Print Recipe Pin Recipe
    5 from 3 votes

    White Risotto with Cauliflower Mushroom Ragu

    White butter and cheese risotto with wild cauliflower mushroom ragu
    Prep Time45 minutes mins
    Cook Time19 minutes mins
    Total Time1 hour hr 4 minutes mins
    Course: Appetizer
    Cuisine: Italian
    Keyword: Cauliflower mushroom, white risotto, wild mushroom ragu
    Servings: 4 Servings
    Calories: 800kcal
    Author: Alan Bergo

    Equipment

    • 1 2 quart sauce pot
    • 1 1 quart sauce pot

    Ingredients

    For the risotto

    • 1 cup Arborio, carnaroli, or vialone nano rice
    • ½ a medium-sized onion
    • 5 cups hot meat stock like chicken, preferably homemade
    • ½ cup grated high quality parmesan like grana Padano
    • 6 tablespoons unsalted butter
    • ¼ cup dry white wine

    For the cauliflower mushroom ragu

    • 1.5 cups light meat stock such as chicken
    • ½ a medium-sized onion
    • 6-8 oz fresh cleaned cauliflower mushrooms cut into clusters
    • Splash of dry white wine optional
    • 1 tablespoon unsalted butter
    • 1 tablespoon all purpose flour or equivalent optional
    • Fresh chopped thyme about ½ teaspoon optional
    • 1 tablespoon chopped Italian parsley optional

    Instructions

    • First, make the ragu. Mince the onion by hand or pulse in a food processor, then sweat in the tablespoon of butter in a 1 qt saucepan, season with a pinch of salt and cook until the onions are translucent, then add the flour, stir and cook for a minute.
    • Deglaze with the wine, then add the mushrooms, stock and thyme. Bring the mixture to a simmer, season to taste with a pinch of salt, and allow to cook for another 15 minutes, then set aside until the risotto is done. From here the ragu can be made ahead of time up to 24 hours.
    • For the risotto, in the larger sauce pan, take the rest of the minced onion and sweat in another tablespoon of the butter until translucent. Add the rice and cook for 2-3 minutes, stirring constantly.
    • Season the rice with a pinch of salt. Add the wine and cook until evaporated, then gradually add the hot stock, ½ cup at a time, reducing the heat to medium, cooking until the rice is just tender.
    • Remove the rice from the heat, vigorously stir in the remaining butter and parmesan, and a ladle of stock to adjust the consistency (it should be wet) then return to the heat for just a moment if the rice feels cool from adding the butter and parm, but don’t boil it or the cheese will curdle.
    • When the rice is hot and tastes good to you, divide it equally between 4 small pasta bowls, ladle over some of the cauliflower mushroom ragu, mixing some chopped parsley into the ragu if using, and serve immediately with additional grated parmesan on the side.

    Notes

    Mushroom Substitutions 

    You can use lots of different mushrooms for this. Hen of the woods or maitake mushrooms are great too, as are chicken of the woods, and just about any type you'd like to use that likes cheese. 

    Vegetarian 

    Substitute chicken stock for vegetable stock and this is a great vegetarian mushroom entree. 

    Nutrition

    Serving: 6oz | Calories: 800kcal | Carbohydrates: 54g | Protein: 17g | Fat: 20g | Saturated Fat: 30g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 335mg | Potassium: 574mg | Fiber: 2g | Sugar: 7g | Vitamin A: 719IU | Vitamin C: 4mg | Calcium: 185mg | Iron: 2mg
    « Grouse And Wild Rice Casserole with Mushrooms
    Blood Bread »

    Reader Interactions

    Comments

    1. Anna

      August 06, 2024 at 7:16 pm

      5 stars
      Foraging these mushrooms (Sparassis spathulata here in the southeast US) and then making this recipe with them was a transcendent experience. Absolutely divine eating! Thank you!

      Reply
      • Alan Bergo

        August 06, 2024 at 7:20 pm

        Hey thanks Anna glad you liked it.

        Reply
    2. Doug DeCarlo

      August 03, 2024 at 9:10 pm

      Collected two small S. spathulata today. I've been wanting to try this recipe, but I'm out of room in my fridge (lots of boletes too).

      Do you think the ragu can be frozen? I'm unsure because of the flour.

      Thanks!

      Reply
      • Alan Bergo

        August 03, 2024 at 9:12 pm

        Hey Doug. I’d just sweat the cauliflower mushrooms in a little butter with salt and freeze them until you need. Tis the season for fridges to be packed with mushrooms. 🙂

        Reply
    3. Lynda

      September 29, 2022 at 3:57 am

      Utterly divine recipe, thank you. I’ve made beer batter cauliflower fungi before and within wild mushroom soup and mixed risotto, but this recipe beats all. Maybe a light squeeze of lemon juice when served otherwise, as you say, let the mushroom do the talking. In UK this mushroom is readily found in season.

      Reply
      • Alan Bergo

        September 30, 2022 at 10:16 am

        Adding a little lemon at the end is a great idea. Thanks Lynda.

        Reply
    4. Brian

      September 10, 2022 at 4:14 pm

      Found a califlower mushroom in Kingston MA today. Had never seen one before. soccer ball size. smells delicious.

      Reply
      • Alan Bergo

        September 15, 2022 at 6:20 pm

        Yummy.

        Reply
    5. Laura

      October 23, 2021 at 9:33 pm

      I don't know how you cooked the rice in 19 minutes. Brown rice take a long time to cook. I've been adding the stock a half cup at a time and I'm still waiting for the rice to cook. It's been over 40 minutes now which makes sense because I've never been able to make brown rice in under 45 minutes. So far the ragu tastes great. I'm sure it will be delicious in the end, but should the rice have been cooked ahead???

      Reply
      • Alan Bergo

        October 23, 2021 at 9:51 pm

        Ugh I’m so sorry. Sometimes to interface here automatically formats things and it’s super annoying. Risotto is never made with brown rice, it’s made with Arborio or similar varieties. I changed it. Sorry I didn’t catch that sooner-thanks for bringing it to my attention.

        Reply
    6. Viola

      October 26, 2019 at 6:59 pm

      I love your website! I'm north of you in Northwestern Ontario Canada. And I may not get all of the mushrooms you are discovering in your area, but I do get a lot. Have JUST found the cauliflower mushroom this fall. So exciting! I look to you to see what is possible to find here. Thank you for what you do!

      Reply
      • Alan Bergo

        October 27, 2019 at 9:06 am

        You're welcome. And you're lucky, cauliflower mushrooms are very, very rare down here in MN.

        Reply
        • Kyle Bush

          October 31, 2019 at 6:18 pm

          I found six smallish ones today in NW Florida. I took three good looking ones and left the others to do their thing. Last year I found a soccer ball sized one that weighed in at a hair shy of two pounds.

          Reply
    7. Nathan Perrier

      October 26, 2019 at 1:31 pm

      Have you ever found a cauliflower mushroom in MN? I have see just about every choice edible except this species. It's so elusive!

      Reply
      • Alan Bergo

        October 27, 2019 at 9:07 am

        They are here, but they are incredibly rare. Michael Karns has harvested them (Author of Untamed Mushrooms) and someone in the Wild Food Wisconsin FB group picked one this year too. I would say they're more rare than matsutake though, to be certain.

        Reply
        • Viola

          October 27, 2019 at 10:58 am

          I totally agree they are rare here. But had never even really thought to look for them. So thank you. They are also much smaller than what I've found in more southern areas. I found a count of 2 - 1/2 this season (one very small). The last two, far too gone to use. But I will look in those same spots next year. Hopefully it will be another great mushroom year next year.

          Reply
    5 from 3 votes (2 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Chef Alan Bergo

    HI, I'm Alan: James Beard Award-winning Chef, Author, Show Host and Forager. I've been writing about cooking wild food here for over a decade. Let me show you why foraging is the most delicious thing you'll ever do.

    More about me →

    Get The Book

    the forager chef's book of flora
    The Forager Chefs Book of Flora

    As Seen On

    An image showing many different brands and media companies forager chef alan bergo has worked with.

    Footer

    Privacy

    Subscribe

    Be the first to hear what I'm doing

    Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Forager | Chef LLC® Accessibility Statement

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.