I have been obsessing over this White Truffle Risotto with Cauliflower recipe since I posted it on SweetHome back in September as part of the Autumn Comfort Food round up. Risotto is one of my favourite fall/winter dishes so when Jeff Crump layered his recipe with cheese and mushrooms in his cookbook Earth to Table I knew I would have to make it.
The day finally came and I was not disappointed. Worth every second of the effort, I absolutely love this recipe; so much so that I ate the leftovers for three days straight and was sad when I finally reached the bottom of the pot. I still wanted more.
You’ll be happy to know making this dish was pretty simple. Chopping up all the mushrooms and cauliflower takes a bit of time but it’s nothing the average at-home chef can’t handle. These will fill your pan to almost overflowing but don’t panic. Everything shrinks down nicely. Another positive? Pricey truffle oil isn’t essential. I forgot to buy mine and my risotto was still delish.
My only other piece of advice for this dish – and for risotto in general – is to stick to the pot and don’t stop stirring. Cook with a partner if you have to but don’t put down that wooden spoon. Stirring really is the key to pasta perfection.
If you’re looking for the perfect pairings to accompany this flavourful main dish, I recommend a simple arugula salad and a crisp white wine as ideal complements. Perfect for casual fall dinner parties with friends, I truly feel this is a meal your guests will remember. And for the finale, why not try the Apple Tartin I mentioned last week? Now this is a fall feast to remember.
Thought that was sweet? You'll enjoy: