This is a recipe for a risotto made with cauliflower instead of rice. Grated cauliflower together with the Parmesan, white wine and cream works really well with the foresty taste of chanterelle and thin slices of beef.
Time: 30 minutes
Difficulty: Medium – easy
2 tablespoons butter
1 clove of garlic finely chopped
1 tablespoon finely chopped shallot
1 dl white wine
1 medium-small cauliflower
1/3 cup (1 dl) cream
2 tablespoons cream cheese
1 tablespoon lemon juice
100 g Parmesan
7 oz. (200 g) chanterelles
7 oz. (200 g) button mushrooms
0,5 lb. (230 g). filet of grass fed beef
Salt and pepper
1 tablespoon chopped parsley
Cook the onion and garlic in butter for a few minutes and pour in the wine. Let this reduce to half. Grate the cauliflower and add it to the pot together with the cream. Let it cook until the cauliflower is tender. Mix in the grated Parmesan and lemon juice. Add cream cheese and stir well. Season with salt and pepper.
Cut the chanterelles and button mushrooms in smaller pieces and fry in butter. Salt and pepper to taste. Fold half of the mushrooms in the risotto.
Season the filet of beef with a generous amount of salt and pepper. Warm up a cast iron pan, add a knob of butter and cook the filet of beef until it’s nicely browned on all sides. Turn down the temperature and continue to cook to your preference, raw, medium or well done.
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