Creamy Cauliflower Risotto with Sautéed Mushrooms

1.Prepare the Mushrooms: Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and then brown deeply (about 8-10 minutes). Season with salt and pepper. Remove the mushrooms from the skillet and set them aside, leaving any residual oil in the pan.

2.Sauté Aromatics: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and the unsalted butter to the skillet. Once the butter is melted, add the minced shallot and cook until softened and translucent, about 3-4 minutes. Add the minced garlic and dried thyme, cooking for 1 minute until fragrant.

3.Add Cauliflower Rice: Add the cauliflower rice to the skillet. Stir constantly for 2-3 minutes to lightly toast the rice and remove some moisture. If using, pour in the white wine and cook, stirring, until it has completely evaporated.

4.Simmer the Risotto: Add 200 ml of the hot broth to the cauliflower rice. Stir continuously until the liquid is absorbed. Continue adding the broth, 150 ml at a time, stirring constantly and allowing the liquid to be absorbed before adding the next batch. This process should take about 8-12 minutes. The cauliflower should be tender-crisp (al dente) and the mixture should be creamy.

5.Finish and Enrich: Remove the skillet from the heat. Stir in the heavy cream and the grated Parmesan cheese until the mixture is smooth and velvety. Taste and adjust seasoning with additional salt and pepper as needed.

6.Combine and Serve: Fold in the reserved sautéed mushrooms. Transfer the cauliflower risotto to warm bowls. Garnish generously with fresh chopped parsley and a final dusting of grated Parmesan cheese.