Roasted Cauliflower Brown Rice Risotto With Lemon, Walnut, And Mascarpone

• 3 cups cauliflower florets (save any green leaves! see below)
• Extra-virgin olive oil
• Sea salt
• 2 garlic clove, finely chopped, divided
• 3 1/2 cups chicken stock
• 4 cups water
• 1 Meyer lemon
• 2 tablespoons unsalted butter
• 1/3 cup finely chopped sweet onion
• 1/2 cup finely chopped cauliflower leaves (thick, fibrous stalks discarded)
• 1 1/2 cups short-grain brown rice
• 1/3 cup vermouth
• 2 generous tablespoons mascarpone
• 1 tablespoon finely chopped Italian parsley
• Freshly ground black pepper
• Freshly grated Parmigiano-Reggiano
• Walnut oil, for drizzling
• 1/4 cup walnuts, lightly toasted in a 350u0b0 F oven for 5 to 7 minutes, finely chopped

1. Preheat oven to 425u0b0 F. Tear off two approximately 12-inch square pieces of tin foil and set aside on a baking sheet.
2. In a medium bowl, toss cauliflower florets with a few glugs of olive oil, a pinch of sea salt, and one finely chopped garlic clove. Lay out cauliflower mixture on one of your tin foil squares in a single layer. Top with second piece of foil and fold up edges on all sides to create a sealed packet. Roast in oven for 15 minutes.
3. While cauliflower is roasting, combine chicken stock and water in a saucepan. Cover and bring to a boil and then reduce to a simmer, keeping it on the stove.
4. Carefully pry off top piece of foil to expose cauliflower (watch out for the hot steam!). Shake tin foil slightly to move pieces around. Roast cauliflower for 6 minutes more, until tender and browned but still moist. Remove pan from oven. When cooled, coarsely chop the cauliflower florets.
5. Transfer chopped roasted cauliflower to original medium bowl. Add zest from lemon and 2 tablespoons of lemon juice. Set bowl aside
6. In a Dutch oven, melt butter over medium heat. Add onion and remaining finely chopped garlic and cook until fragrant, stirring. Add cauliflower leaves and a pinch of salt. Continue cooking and stirring until onion softens and begins to become translucent. Stir in rice and cook, stirring, 1 minute. Add wine and cook, stirring, until absorbed, about 1 minute.
7. Stir 1 cup (I use my soup ladle) simmering broth into rice and cook, stirring constantly until absorbed. You want the mixture to be simmering, not boiling, so adjust heat if necessary. Continue cooking and adding broth, 1 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next, until rice is just tender and creamy about 25 minutes. Fold in cauliflower-lemon mixture and stir to combine. Add mascarpone, stirring to combine. Turn off heat. Taste for salt, adding if necessary. Stir in parsley and several grinds of fresh black pepper. If risotto is too thick, thin with a bit of the remaining broth (there will be a little left).
8. Plate risotto, sprinkling each serving with Parmigiano-Reggiano, a drizzle of walnut oil, and toasted walnuts, serve immediately and enjoy.

cauliflower, extravirgin olive oil, salt, garlic, chicken stock, water, lemon, unsalted butter, sweet onion, cauliflower, shortgrain brown rice, generous, italian parsley, freshly ground black pepper, oil, walnuts

Taken from food52.com/recipes/7001-roasted-cauliflower-brown-rice-risotto-with-lemon-walnut-and-mascarpone (may not work)