6-8ozfresh cleaned cauliflower mushroomscut into clusters
Splash of dry white wineoptional
1tablespoonall purpose flour or equivalentoptional
Fresh chopped thyme about ½ teaspoonoptional
1tablespoonchopped Italian parsleyoptional
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, 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.