Cauliflower Risotto

1.Heat the olive oil and 1 tablespoon of butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the minced shallot and sauté for 3-5 minutes until translucent and softened.

2.Add the minced garlic and cook for 1 minute until fragrant. Be careful not to let the garlic burn.

3.Add the cauliflower rice to the pot and stir constantly for 2-3 minutes to 'toast' it lightly, coating it in the fat and aromatics.

4.Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pot. Let the wine reduce completely, which should take about 2 minutes.

5.Begin adding the warm stock, one ladleful (about 1/2 cup) at a time, stirring continuously. Wait until the liquid is almost fully absorbed by the cauliflower before adding the next ladleful.

6.Continue this process for 15-20 minutes. The cauliflower should become tender and the mixture should thicken into a creamy, porridge-like consistency due to the starch released from the cauliflower and the continuous stirring.

7.Once the cauliflower is tender and the 'risotto' is creamy, remove the pot from the heat. This is the stage of 'mantecatura' (finishing).

8.Stir in the remaining 1 tablespoon of cold butter, the heavy cream or whole milk, and the 1 cup of grated Parmesan cheese. Stir vigorously until the mixture is smooth, glossy, and luxuriously creamy.

9.Season generously with sea salt and freshly ground black pepper. Taste and adjust seasoning as needed.

10.Serve immediately in warm bowls, garnished with extra grated Parmesan cheese and chopped fresh chives or parsley.