Serves4 (main course)
- Active time:40 min
- Start to finish:45 min
November 2008
We love the contrast of sliced almonds and golden-brown cauliflower against the risotto’s Brie-amplified creaminess.
-
4
cups
reduced-sodium chicken broth or vegetable broth
-
2 1/2
cups
water
-
3
thyme sprigs, plus 1 tsp leaves
-
1
tablespoon
unsalted butter
-
2
tablespoons
olive oil, divided
-
1/2
head cauliflower, cut into 1/2-inch florets (about 4 cups)
-
1 1/2
cups
Arborio rice
-
1/3
cup
dry white wine
-
5
oz
Brie, rind discarded, cut into small pieces
-
1/3
cup
sliced almonds, toasted
-
Bring broth, water, and thyme sprigs to a bare simmer in a medium saucepan.
-
Meanwhile, heat butter and 1 Tbsp oil in a 4-qt heavy saucepan over medium-high heat until foam subsides, then sauté cauliflower with 1/4 tsp salt until crisp-tender and golden brown, about 6 minutes. Add thyme leaves and sauté 1 minute. Transfer to a bowl.
-
Add remaining Tbsp oil to pan, then add rice and cook, stirring constantly, 1 minute. Add wine and simmer briskly, stirring, until wine has been absorbed, about 1 minute. Add 1/2 cup hot broth and briskly simmer, stirring, until broth has been absorbed. Continue simmering and adding hot broth, about 1/2 cup at a time, stirring constantly and waiting until each addition has been absorbed before adding the next, until rice is just tender and looks creamy, 18 to 22 minutes. (There will be leftover broth.)
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Stir in cauliflower, Brie, and salt and pepper to taste. Thin with some of remaining broth if desired. Serve topped with almonds.
