The Chew: Cauliflower Risotto With Shiitakes & Piquillo Peppers

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The Chew: Cauliflower Risotto With Shiitakes & Piquillo Peppers

As Clinton Kelly stated in her introduction, Mary Steenburgen is one half of one of the best-looking couples in Hollywood. But Mary is a lot more than just Ted Danson’s better half. If you’re like me, you may recognize her from Step Brothers, but there’s a chance you’ve seen her more recently in Last Man on EarthWhile she’s certainly a talented actress, Mary is also a restaurateur with her husband, and was thrilled to share a recipe from her restaurant South on Main. This Cauliflower Risotto with Shiitakes and Piquillo Peppers is a meat- and gluten-free recipe that even carnivores will want to devour!

To get the recipe, click next page.

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The Chew: Cauliflower Risotto With Shiitakes & Piquillo Peppers Recipe Ingredients

The Chew: Cauliflower Risotto With Shiitakes & Piquillo Peppers

Mary Steenburgen’s Cauliflower Risotto is meat- and gluten-free but you won’t even miss those unnecessary additions! (stone-soup / Flickr)

For the Mushroom Stock:

  • 1 rib celery – roughly chopped
  • 2 sprigs fresh thyme
  • 1 onion – peeled, quartered
  • 1 lb shiitake mushroom stems – caps set aside for risotto

For the Piquillo Pepper Puree:

  • 1 oz sherry vinegar
  • 1 can piquillo peppers – drained, 14-oz
  • 1 clove garlic – peeled, finely grated

For the Risotto:

  • 1 lb shiitake mushroom caps
  • 1 shallot – peeled, minced
  • 1/4 C heavy cream
  • 2 tbsp thyme leaves – roughly chopped
  • kosher salt and freshly ground black pepper
  • 2 heads cauliflower – roughly grated
  • 1/4 C olive oil – divided
  • 1/4 C dry white wine
  • 2 tbsp fresh parsley – roughly chopped
  • 1 tbsp fresh tarragon – roughly chopped
  • 1/1/2 C Parmesan – shredded, divided

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The Chew: Cauliflower Risotto With Shiitakes & Piquillo Peppers Recipe Directions

For the Mushroom Stock:

  1. In a medium saucepan, add the celery, onion, two sprigs of thyme, mushroom stems, and two cups of water
  2. Put over high heat and bring to a boil
  3. Reduce the heat to a simmer and let cook 5-7 minutes, until the stock reduces by half
  4. Remove from the heat, strain, and save the stock

For the Piquillo Pepper Puree:

  1. In the carafe of a blender, combine the sherry vinegar, piquillo peppers, grated garlic, and a pinch of salt
  2. Puree until smooth then transfer to a small saucepan
  3. Put over low heat and warm

For the Risotto:

  1. Preheat the oven to 400 degrees
  2. Line a baking sheet with foil
  3. Cut the cauliflower heads into quarters, leaving the stems intact
  4. Use the largest side of a box cheese grater to grate the cauliflower head and the top part of the stems
  5. Toss the shiitake mushrooms with 2 tbsp of olive oil, freshly cracked pepper, and 1 tsp of salt
  6. Put the mushrooms cup-up in an even layer on the prepared baking sheet
  7. Roast in the oven for 10 minutes
  8. Put a large non-stick saute pan over medium-high heat
  9. When the pan has heated, add the olive oil
  10. When the oil is shimmering, add the shallot and saute for a minute
  11. Add grated cauliflower to the pan and stir to coat
  12. Keep cooking for another minute while stirring
  13. Deglaze the pan with white wine, scraping up any bits from the bottom of the pan
  14. Reduce to a simmer and stir until the white wine has nearly dissolved, approximately a minute
  15. Add 1/3 C of reserved mushroom stock to the pan with a pinch of salt
  16. Stir until the mushroom stock has almost entirely been absorbed, about 1-2 minutes
  17. Add another 1/3 C of the mushroom stock and 1/4 C heavy cream to the pan
  18. Keep stirring until the mushroom stock and cream has thickened and the cauliflower is soft and creamy, about 3 minutes, then remove from the heat
  19. Season the cauliflower risotto to taste with salt and pepper
  20. Fold in thyme, parsley, tarragon, and 1/4 C shredded Parmesan
  21. Use a spoon to spread a big dollop of warmed piquillo pepper puree on the bottom of each plate
  22. Divide the risotto between four plates and top with the roasted mushrooms and a sprinkle of Parmesan

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