Cauliflower and Truffle Risotto with Riverbench Reserve Chardonnay

Risotto is one of my comfort foods, and this one is creamy and hearty and perfect for a cold night. You can make the cauliflower purée ahead of time if you like.

• 1 tbsp. olive oil
• 2 garlic cloves, minced
• ¼ cup minced onion
• 1 cup Arborio rice
• ½ cup dry white wine
• 5 cups chicken broth, warmed
• 1 head cauliflower
• 2 tbsp. butter
• 1 cup truffle cheese (Trader Joe’s has a delicious one called Tartufo), grated
• Salt and pepper to taste
• 1 tbsp. truffle oil

Make the cauliflower purée: steam the florets from 1 head of cauliflower for 10 minutes or until soft. Put into a blender and purée until smooth. Stir in the butter.

In a heavy pot, heat the olive oil on medium heat and cook the garlic and onion for 2 minutes or until soft. Add the rice and cook for about a minute to lightly toast it. Add the wine and cook, stirring constantly, until completely absorbed. Add the broth, ½ cup at a time, letting each addition be absorbed completely before adding the next. You may need more or less broth, depending on your rice. The risotto is done when it is slightly “al dente.”

Add the cauliflower purée and warm through for 2 minutes. Add the cheese, and salt and pepper to taste.

Serve onto plates and drizzle truffle oil over each serving.
Serves 4 as a side dish, or 2 as a main.