Ramp, Mushroom, and Black Truffle Oil Cauliflower Risotto
Slow cooked ingredients are the secret to a great risotto, and this version swaps rice for cauliflower for a dish that tastes way to good to be low-carb!
Equipment
- Large Skillet
- Kitchen knife
Ingredients
- 4 cups Cauliflower Rice
- 2 cups Finely Chopped Mushrooms I used portabella, but any variety will work. *great for using insides from stuffed mushrooms!!
- 6 stalks Ramps
- 2 cups Stock may be less depending on cauli rice used
- 2/3 cup Heavy Whipping Cream
- 1/3 cup Parmesan Cheese
- 2 cloves Garlic
- 2 tbsp Olive Oil
- 2 tbsp Butter
- 2 tsp Black Truffle Oil
- Salt to taste
Instructions
- Heat skillet and add olive oil. Pour in the cauliflower rice and cook until it starts to become tender. Timing will change depending on if you are using fresh or frozen.
- When cauliflower is starting to become tender, add in minced garlic and thin slices of the bottom of the ramps (reserving the top green leaves). Stir to combine.
- Slowly add a bit of stock to allow cauli rice to start absorbing. You will be adding the stock about a 1/2 cup at a time throughout this process, allowing to cook down fully before adding more.
- When the first round of stock is absorbed, add in finely chopped mushrooms, butter and salt and combine well. Add more stock to absorb.
- Cut ramps in large pieces, about an inch long and stir in. Add heavy cream and parmesan and turn heat a bit lower, stirring constantly. Risotto should be forming a fairly rich consistency at this point. Taste and adjust salt to preference. Reduce heat to low and allow to continue thickening until ready to serve.
- When ready to plate, dish risotto and drizzle with a about 1/2 tsp of truffle oil per serving. Option to serve with additional parmesan cheese for garnish. Enjoy!*shown here with a steak, but could be a fabulous side for any main dish! Or add a protein directly to the risotto for a complete meal!