We were eating at a very nice restaurant in Minneapolis called Vincent this past weekend.
As I was admiring their menu I came across a recipe for risotto and was intrigued.
So I decided to create my very own version of it and here it is …
Ingredients:
2 tablespoons olive oil
2 heads of a cauliflower chopped and steamed
2 Tbsp grass-fed butter
1/2 cup chopped onion
1/2 cup of dry white wine
1/2 cup of almond flour
5 – 6 slices bacon chopped
6 ounces baby bella mushroom sliced thin
1/4 teaspoon kosher salt
1/3 cup of parmesan cheese (shredded)
1 1/2 cups chicken broth
2 cloves of garlic
1 cup of celery finely chopped
1/2 cup of diced sun-dried tomato
Directions:
Heat a large skillet over medium heat with olive oil. Add onion, garlic, celery, and bacon and cook until bacon is almost crisp and onion is tender.
Stir in mushrooms and 1/4 tsp salt and cook for 5 minutes until mushrooms are tender. Add 1/2 of the wine and stir until liquid is absorbed (about 3-4 minutes)
Add steamed cauliflower and sauté for about 5 minutes then stir in chicken broth and wine stirring until all liquid is absorbed
Have the chicken broth simmering on the stove then add salt, sun-dried tomato, and top with almond flour (you may need to add a little more as a thickening agent).
Stir in cheese and butter and keep simmering until melted.
Enjoy!